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Whiskey Sour Cupcakes

Servings 12 cupcakes


for the cupcakes

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 cup butter room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup whiskey
  • 1/4 cup lemon juice I used Lemon Sour
  • 2 tsp grated lemon rind

for the frosting

  • 3/4 cup 1 1/2 sticks butter, room temperature
  • 1 tbsp lemon juice I used Lemon Sour
  • 1 tsp lemon extract
  • 1 1/2 cups powdered sugar
  • Lemon wedges and cherries - optional


for the cupcakes

  • Preheat the oven to 350 degrees and line a cupcake pan with paper liners.
  • Combine flour and baking soda in a bowl, stir, and set aside.
  • In a medium sized bowl, cream butter and sugar on medium speed until completely incorporated.
  • Add eggs and vanilla extract, and mix well.
  • Add whiskey and flour mixture. Mix on low speed until just combined.
  • Add lemon juice and mix until completely incorporated.
  • Spoon cupcake batter into the prepared pan, filling paper liners about 2/3 full.
  • Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let cupcakes cool in the pan for five minutes, then move to a wire rack to cool completely. (Let cupcakes cool completely before frosting.)

for the frosting

  • In the bowl of a stand mixer, cream butter on medium high speed until smooth and fluffy, about 1 minute.
  • Add lemon juice and lemon extract.
  • Then add half of the powdered sugar. Mix on low speed until just combined. Then mix on medium speed until powdered sugar is completely incorporated.
  • Repeat with the rest of the powdered sugar. (If the frosting is too thin, add another 1/2 cup powdered sugar and mix well.)


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.