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Preheat 350° F


• 3/4 cup softened unsalted butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1.5 cups flour
• Pinch of salt
• 1.25 tsp baking powder
• 4 tbsp Jack Daniels Honey Whiskey
• 4 Tbsp Milk


1) Beat the butter and sugar together until they combine into a thick dough-like batter (like fondant consistency)

2) Mix in the 2 eggs. Beat until texture is creamy

3) In a separate bowl, combine the flour, sugar, salt, & baking powder.

4) While blending the batter, slowly add the dry ingredients (The batter should be sort of dry, like cookie dough or bread batter)

5) Add in the Whiskey & Milk. Blend until all ingredients are combined

6) Line your cupcake pan with holders & add 2 tbsp of batter to each

7) Bake at 350° F for about 23 minutes or until golden brown (use a toothpick; the cakes will be done when the stick comes out clean). Allow cupcakes to cool before frosting.

Jack Daniels Honey Buttercream Frosting:


1.5 cup unsalted softened butter
2.5 cups powdered sugar
1 tsp vanilla extract
1 tsp Jack Daniels Honey Whiskey
1/4 cup heavy whipping cream


Blend the softened butter and powdered sugar until evenly mixed – Add the vanilla extract & whiskey (If you would like a stronger taste of the whiskey, add 2.5 tsp of it) – Beat until creamy – While blending, slowly add the whipping cream until it turns into the consistency of your frosting liking- When done, place in the fridge while making your honey whiskey drizzle

Jack Daniels Honey Drizzle:


1/4 cup Jack Daniels Honey Whiskey
3/4 cup brown sugar
1.5 tbsp unsalted butter
pinch of salt


In a sauce pan set to medium high, melt the butter and brown sugar together – Add the Jack Daniels Honey whiskey & the pinch of salt. Mix well & allow the sauce to boil for 5 minute. When done, cool the drizzle. After frosting your cupcakes with a spoon drizzle as much sauce over your cupcakes (DO NOT drizzle when hot or else your frosting will melt).