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a bourbon peach sweet tea cupcake topped with frosting in a pink ombre paper cupcake liner.
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5 from 1 vote

Bourbon Peach Sweet Tea Cupcakes

The perfect summer cocktail makes the best boozy peach cupcakes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 526kcal


  • cupcake pan
  • stand or hand mixer
  • wire rack


Bourbon Peach Cupcakes

  • 6 egg whites
  • 1 ¼ sticks butter
  • 1 ½ cups sugar
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt Diamond Crystal
  • ½ cup bourbon
  • ¼ cup juice from canned peaches
  • cup canned peaches chopped

Bourbon Peach Sweet Tea Frosting

  • 1 stick butter
  • 1 tablespoon bourbon
  • 1 tablespoon juice from canned peaches
  • 2 tablespoons sweet tea vodka
  • 4-5 cups powdered sugar
  • red and yellow food coloring optional


Bourbon Peach Cupcakes

  • Preheat oven to 350 F. Line cupcake pan with paper liners.
  • Beat egg whites until stiff peaks form.
  • In a separate bowl, cream butter and sugar.
  • Combine flour, baking powder and salt in another bowl. Combine bourbon and peach juice in a measuring cup or separate bowl.
  • Alternate adding the flour mixture and the bourbon mixture into the butter/sugar mix untill all ingredients are added.
  • Stir in the chopped peaches.
  • Fold in a third of the egg whites, and then the rest of the egg whites.
  • Scoop batter into cupcake liners and bake for 20 minutes.
  • Let cupcakes cool in pan for approximately 5 minutes, then remove from pan and let cool on a cooling rack.

Bourbon Peach Sweet Tea Frosting

  • Beat butter till soft.
  • Add in bourbon, peach juice, and sweet tea vodka. Then add in 4 cups of powdered sugar to start.
  • Mix well. Continue adding powdered sugar until desired consistency is reached. If the frosting gets too thick, add small amounts of sweet tea vodka until desired consistency.
  • If you want to add a peach coloring to the frosting, add a few drops of red and yellow food coloring.
  • Frost the cooled cupcakes.


When folding the egg whites into the batter, fold gently to try to avoid deflating it too much in order to keep the cake light and fluffy.
If the buttercream is too soft, add a bit more powdered sugar to stiffen it up. If the frosting is too stiff, add a bit more sweet tea vodka to soften it.


Sodium: 464mg | Calcium: 70mg | Vitamin C: 1mg | Vitamin A: 574IU | Sugar: 66g | Fiber: 1g | Potassium: 66mg | Cholesterol: 46mg | Calories: 526kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 4g | Carbohydrates: 83g | Iron: 1mg