Cupcakes are one of the most versatile desserts. You can stick with traditional flavors like vanilla or chocolate or get a little creative by using fresh fruit, jams, or even a coffee infusion. Ever wanted to turn your favorite boozy cocktails into a delicious dessert that will satisfy any sweet tooth? If so, you’ve come to the right place!
These delicious desserts will make you feel as if you’re in a cheesy Las Vegas bar without ever having to leave your home. Here are 3 cocktail inspired cupcake recipes that are sure to make this summer a hit.
- Piña Colada Cupcakes
These Piña Colada cupcakes are perfect for those days when you want to feel as if you’re on a the beach, enjoying the sun, water, and burying your feet in the sand.
Ingredients
For pineapple filling
- 1 cup crushed pineapple
- 1 cup pineapple juice
- 1 cup sugar
- 1 cup water
- 1/3 cup coconut rum
For the cupcakes
- 2 ½ cups cake flour
- 1/3 cup granulated sugar
- 1 cup room temperature pineapple juice
- 1 ½ sticks butter
- 6 large egg whites
- 3 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1 teaspoon salt
For the frosting
- 1 8oz package cream cheese, softened
- 4 cups powdered sugar
- ½ cup (1 stick) butter, softened
- 1 Tablespoon coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- Toasted coconut, for garnish
Make the filling
- In a medium saucepan, combine pineapple juice, crushed pineapple, sugar, and coconut rum. Bring to a boil and stir until the sugar dissolves.
- Reduce heat and keep mixture at a gentle boil for 35 minutes.
- When done, the mixture will be very thick, almost like the texture of jam.
- Remove from heat and set saucepan aside.
Make the cupcakes
- Preheat oven to 350 degrees F.
- Use cooking spray to coat two 12 tin muffin pans.
- In a medium bowl mix egg whites, pineapple juice, and vanilla extra.
- In a large bowl mix together cake flour, sugar, baking powder, and salt. Cube butter and beat on medium. The mixture should be crumbly.
- Pour half of the juice mixture into the dry ingredients. Mix for two minutes. Add the remaining juice then beat for a minute.
- Scoop cupcake batter into each tin filling it about two-thirds of the way. Add a teaspoon of pineapple filling. Repeat for all tins.
- Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean.
- Remove cupcakes and let them cool for at least 20 minutes.
Make the frosting
- Beat together butter and cream cheese until creamy. Add the powdered sugar a cup at a time.
- Add in the coconut milk and extracts. If the frosting is too thick, add another tablespoon of coconut milk.
- Stir in shredded coconut.
- Once cupcakes are cool, spread icing over each cupcake. Top with toasted coconut and serve!
Cosmopolitan Cupcakes
These cupcakes are perfectly pretty in pink, and not to mention, also extremely taste. If you want to enjoy a Cosmo as a sweet treat, these cupcakes are for you.
Ingredients
For the Cosmopolitan mixture
- 1 ½ fluid ounce cranberry vodka
- ½ fluid ounce Cointreau
- 1 teaspoon lime juice
- 1 ½ ounces cranberry juice
- Lime zest for garnish
For the cupcakes
- 2 ¼ cups sugar
- 1 stick of butter, room temperature
- 2 eggs, room temperature
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups of all-purpose flour
- ¼ cup butter milk
- 1 ¼ cup Cosmopolitan mixture
- Zest of 1 lime
- Red food coloring
For the buttercream
- 3 stick butter
- 4 cups powdered sugar
- 4 Tablespoon of Cosmo mixture
- Pinch of salt
- Red food coloring
Directions
- Preheat oven to 350 F degrees. Line muffin pans with pink or silver cupcake liners.
- Using a mixer, beat butter and sugar until fluffy. Add one egg at a time and beat until combined then add lime zest.
- Combine flour, baking powder, in salt in a separate large bowl.
- Make Cosmopolitan mixture by combining all ingredients and vigorously shaking using a blending cup. Set 1 ½ cups of mixture aside.
- Add 1 cup of dry ingredients into Cosmo mixture until both dry and wet ingredients are well combined. Slowly add in drops of red food coloring to achieve the desired color.
- Fill cupcake tins 2/3 of the way full. Bake for 18-22 minutes. Cool for 10 minutes.
- Make a glaze by heating 1/2 cup of the Cosmo mix. The liquid should thicken. Once cooled, brush glaze onto each cupcake.
- Cream butter and slowly add in powdered sugar. Add in salt and then add in one tablespoon of Cosmo mixture at a time. Add red food coloring to achieve desired color.
- Pipe buttercream onto cupcakes and top with an umbrella or pink sprinkles.
- Strawberry Margarita Cupcakes
There’s no better way to enjoy summer than with a cold margarita in hand. These strawberry margarita cupcakes taste amazing and will make your summer time table spread look extremely festive.
Ingredients
For the cupcakes
- 1 ½ cups of all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick of unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 limes, juiced and zested
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
For the filling
- 2 cups strawberries, chopped
- Juice and zest of 1 lime
- ¼ cup tequila
- 1 tablespoon sugar
- 3 teaspoons corn starch
For the frosting
1 ½ sticks of butter, softened
4 cups powdered sugar
2 tablespoons of filling
Instructions
For the cupcakes
- Preheat oven to 325 F degrees. Line cupcake pan with paper liners. Spray with cooking spray.
- In a medium bowl whisk flour, salt, and baking soda.
- Using a stand mixer and the paddle attachment, cream butter and sugar until light and fluffy.
- Combine eggs one at a time, mixing well and scraping sides as needed. Add in lime juice, zest, and vanilla.
- Add in dry ingredients and then add in buttermilk.
- Scoop batter into cupcake liners, filling them three quarters of the way. Bake for 20-24 minutes and then let cool for 10 minutes.
- Once cooled, using a sharp knife to cut out a cone-shape from each cupcake.
For the filling
- Combine strawberries, lime juice, lime zest, sugar, and cornstarch in a small saucepan. Cook over medium heat until the mixture thickens.
- Use an immersion blender or a food blender to puree.
- Cook for another 5-10 minutes. Stir in tequila and let cool completely.
- Once cooled, add two teaspoons of the filling to each cupcake.
For the frosting
- In a large bowl cream the butter. Add in powdered sugar in one cup at a time. Add in strawberry filling and a splash of tequila. Mix the frosting and if too thick, add a splash of lime juice.
- Spread or pipe the icing onto the cupcakes. Sprinkle coarse sugar around the edges and top with a lime wedge and/or strawberry.
Conclusion
Who says you can’t have your cake and eat it (or drink it!) too? With these 3 tasty cocktail inspired cake recipes, you can ensure that your summer is the perfect mix of sweet, delicious, and of course a little boozy.
