Blackberry Bourbon Cupcakes

By • January 22, 2014 • 8 Comments



Author Notes: First thing first… Technically, I sorta already lied to you in the title. I feel terrible about it, of course. But, Blackberry Whiskey Cupcakes doesn’t have the same glorious ring to it that Blackberry Bourbon Cupcakes does! I apologize to my fellow Nashvillian, Tennessee whiskey fanatics. BUT, these will taste just as delicious with bourbon or whiskey! Promise. So… Now that that is out of the way– Cupcakes. Cupcakes, cupcakes!

Having been a Kentucky raised, now Tennessee resident, I am all too familiar with the entire subculture that is whiskey/bourbon. I recently visited the Jack Daniel’s Distillery in Lynchburg, TN. The grounds are just beautiful (definitely add to your road trip bucket list!), and only a little over an hour away from my home in Nashville. After picking up some blackberries, I had originally planned on making some simple blackberry muffins.

After deciding that I obviously didn’t have enough sugar in my weekend, this warped into blackberry cupcakes… After which turned into blackberry bourbon cupcakes, remembering that I had a lovely bottle of Jack Daniel’s Silver Select Tennessee Whiskey on my shelf that we had picked up on the way back from our last vacation. Ahhh… Vacation. Warm, sunny vacation. Perhaps adding some of this whiskey would give back a glimmer of summer heat into this miserable, freezing winter weather. Worth a try, right?!


These delicious cupcakes are made using a flour/roux based frosting with a touch of that Tennessee 'shine. Accent with part of the blackberry glaze/puree, and you're in heaven!

Enjoy!

-Phillip @ SouthernFATTY.com
Southern FATTY | SouthernFATTY.com

Makes 24

Blackberry Cupcake Base & Glaze/Purée

  • 2 1/2 cups cake flour (see instructions to make your own!)
  • 1 1/2 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 1/3 cup milk
  • 6 eggs, whites only
  • 12 ounces blackberries
  • 1/2 - 1 cup sugar (prefer vanilla - see instructions)
  • 1/2 lemon, juice and zest
  • 12 tablespoons butter, unsalted (room temp/soft)
  1. Preheat oven to 375 F.
  2. Start by making the blackberry purée: Heat over medium heat in small saucepan- blackberries, 1/2-1 cup sugar and lemon juice and zest.
  3. Heat until berries start to 'pop'.
  4. Remove from heat and press through sieve/strainer to remove seeds. Cool.
  5. Now, for the cupcake base. Sift together dry ingredients- flour, salt, baking powder. If you do not have cake flour, you can make it by replacing 1 tablespoon per cup of flour with cornstarch. Sift together several times to incorporate well.
  6. Cream butter and sugar in mixer for about 2 minutes, until fluffy and smooth.
  7. Mix egg whites and milk in a (separate) bowl. Set aside.
  8. While mixing slowly, add about 1/3 of the dry ingredients to the mixer with the creamed butter/sugar. Mix well.
  9. Mix in eggs/milk slowly.
  10. Add remainder of flour mixture and mix until combined.
  11. Fold in about half of the blackberry puree. I prefer to leave it mixed lightly, keeping a marbled appearance.
  12. Fill cupcake liners/pan about halfway and bake until golden, about 15 minutes.
  13. Remove and allow to cool completely.

Bourbon Frosting

  • 6 tablespoons flour, all-purpose
  • 1 cup milk
  • 1 cup sugar (prefer vanilla sugar - see below)
  • 1 cup butter (prefer salted for this)
  • 1 teaspoon vanilla extract
  • 1 vanilla bean (alternatively 1 additional teaspoon extract)
  • 2 tablespoons bourbon (or whiskey)
  1. Combine flour and milk in small saucepan over medium heat.
  2. Stir until thick paste-like consistency. You should see the bottom of the pan remain when stirring when this is finished cooking. This is your baker's roux.
  3. Remove from heat and allow to cool completely. Stir periodically to prevent a film from forming and to speed up the cooling process.
  4. Cream butter and sugar. I prefer vanilla sugar for this (See http://www.SouthernFATTY.com/vanilla-sugar/ to make your own!) for about 2 minutes, until fluffy and smooth.
  5. Add flour mixture and mix at medium/medium-high speed until combined well, about 5 minutes.
  6. Mix in vanilla extract and bean pulp and bourbon until combined,
  7. Assemble cupcake and enjoy!
  8. Let us know how they were! Also, visit us at SouthernFATTY.com for more!
Jump to Comments (8)

Comments (8) Questions (1)

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Dsc01056

7 months ago golddeer

How much butter for the cupcake base? Butter isn't listed in the ingredients for that part (only the frosting).

Lb3zkksq

7 months ago Southern FATTY | SouthernFATTY.com

Woops-- Thanks for letting me know. 12 tablespoons unsalted butter for a full recipe. Hope you enjoy them!

-Phillip @ SouthernFATTY.com

Dsc01056

7 months ago golddeer

Thanks! I'm going to make these tomorrow night for my co-workers.

Lb3zkksq

7 months ago Southern FATTY | SouthernFATTY.com

Oh, great! Co-workers always appreciate a little bourbon in their day ;) You may need to make another half batch of frosting if doing the full 24-cupcakes recipe. Just depends on if you want a lot of frosting or a touch. Let me know how it goes!

Dsc01056

7 months ago golddeer

yep, nothing says TGIF like a little booze cake - and they are also to celebrate all the Winter birthdays (including mine!) and a reward for everyone doing a massive lab cleanup. thanks for the heads up on the frosting!

Dsc01056

7 months ago golddeer

these are AMAZING...definitely my new favorite cupcake recipe. as my friend said after eating one "omg I just died". I did the 1.5X batch of frosting as you recommended and it was just the right amount for 24 cupcakes. Thanks for this awesome recipe!

Lb3zkksq

7 months ago Southern FATTY | SouthernFATTY.com

OH, great! Glad to hear someone replicated it and enjoyed it! I love the frosting made this way. It's a definite winner in my book. Be sure and share it and visit our site for more later. Thanks for sharing! We love to hear it.

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7 months ago wchardin

These look amazing! Booze & sweets?! A match made in carb heaven!