A sweet and fruity boozy cupcake inspired by the official cocktail of the Kentucky Oaks.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 15cupcakes
Calories: 489kcal
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 ½sticksbutter
1 ½cupssugar
2tablespoonsTriple Sec
4eggs
2 ½cupsflour
2 ½teaspoonsbaking powder
½teaspoon kosher saltDiamond Crystal
½tablespoonorange zest
½cupcranberry sauce
⅓cupoil
¼cupcranberry juice
Frosting
1stickbuttersoftened
1tablespoonvodka
1tablespoonSweet & Sour
½tablespoonTriple Sec
3tablespooncranberry juice
1tablespooncranberry sauce
3 ½cupspowdered 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.