Fireball Cupcakes Recipes

FIREBALL CUPCAKES

Steps:

• Preheat oven to 350 degrees F ,and line cupcake pan with paper liners.
• In a large bowl, combine the cake mix, butter, fireball whisky, ground cinnamon, eggs and milk until smooth.
• Using an ice cream scoop, scoop the batter into the cupcake liners. Fill them ~3/4 of the way full.
• Bake in the oven for about 21 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
• In a large bowl, cream together the butter, powdered sugar, heavy whipping cream, vanilla, ground cinnamon, and whisky until smooth. Scrape down the sides as needed.
• Pipe or spread onto cooled cupcakes. Top with a cinnamon candy if desired.

FIREBALL CUPCAKES

Steps:

• Preheat oven to 350° and line a muffin tin with cupcake liners.
• In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions and let cool completely before frosting.
• Make Fireball frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining 1/4 cup Fireball.
• Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
• Gently stir in yellow food coloring, then red, being careful not to over mix (you want it to be streaky).
• Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.

FIREBALL CUPCAKES

Steps:

• Preheat oven to 350° and line a muffin tin with cupcake liners.
• In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions. Let cool completely before frosting.
• Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball.
• Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
• Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky).
• Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.

FIREBALL POKE CUPCAKES - HOW TO MAKE THIS BOOZY FAVORITE

Steps:

• *** Follow the directions on the cake mix box, except substitute Fireball Whisky for water.*** Use 1 cup of Fireball Whisky instead of the 1 cup of water that the box calls for.
• Mix and bake as directed by the box.
• Let the cupcakes cool completely.
• With a straw, poke holes in the cupcakes. If you want more caramel flavor, add more holes. If you want less, poke less holes. I usually poke 2-3 holes in each cupcake.
• Pour caramel in each hole. This is WAAAYYY easier with the squeezable bottle, which is why I listed it in the ingredients. You can aim directly in the hole. Add a little caramel to each hole and wait. If you rush or add a lot, it will overflow. I like to put a little caramel in each cupcake then circle back around. Once the caramel flows down, you will see if you need more. If the hole isn't completely full, add a little more.
• In a large bowl, beat room temperature butter.
• Add Fireball Whisky and Vanilla Extract. Continue to mix.
• Gradually add the powdered sugar. Mix on low until combined.
• Once combined, increase the speed to medium-high and beat until thick and creamy (about 1-2 minutes).
• Frost your boozy cupcakes and decorate!

FIREBALL CUPCAKES

Steps:

• Preheat oven to 350° and line a muffin tin with cupcake liners.
• In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions and let cool completely before frosting.
• Make Fireball frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup Fireball.
• Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
• Gently stir in yellow food coloring, then red, being careful not to over mix (you want it to be streaky).
• Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.