Oaks Lily Cocktail Cupcakes

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5 from 2 votes

Oaks Lily Cocktail Cupcakes

A sweet and fruity boozy cupcake inspired by the official cocktail of the Kentucky Oaks.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 489kcal

Author: Liz Pollio

Equipment

cupcake pan
15 cupcake liners
2 medium mixing bowls one for the batter and one for the frosting
2 small mixing bowls one for the wet ingredients and one for the dry ingredients

Ingredients

Cupcakes

1 ½ sticks butter
1 ½ cups sugar
2 tablespoons Triple Sec
4 eggs
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon kosher salt Diamond Crystal
½ tablespoon orange zest
½ cup cranberry sauce
⅓ cup oil
¼ cup cranberry juice

Frosting

1 stick butter softened
1 tablespoon vodka
1 tablespoon Sweet & Sour
½ tablespoon Triple Sec
3 tablespoon cranberry juice
1 tablespoon cranberry sauce
3 ½ cups powdered sugar

Instructions

Cupcakes

Preheat oven to 350° F and line cupcake tin with paper liners.
Beat together butter and sugar.
Beat in Triple Sec and eggs.
Combine the dry ingredients (flour, baking powder, salt) in one bowl and the wet (cranberry juice, oil, orange zest, cranberry sauce) in another.
Alternate adding dry and wet ingredients starting and ending with dry (add dry in thirds and wet in halves).
Pour batter into cupcake liners till mostly filled.
Bake for 15-20 minutes till golden brown.
Remove from oven and cool completely, then frost.

Frosting

Combine all ingredients in a bowl and beat well.
Add more cranberry juice (or vodka!) if the frosting is too thick, more powdered sugar if it's too wet.
Beat until desired consistency.

Notes

The wet ingredients can be combined in the measuring cup instead of in a separate bowl, but the cranberry sauce needs to be added last since it is measured differently.

Nutrition