Fireball Cupcakesrn

Name: Fireball Cupcakes
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: ½ cup Fireball whisky; ½ cup vegetable oil; ½ cup whole milk; 3 large eggs, (room temperature); 1 teaspoon ground cinnamon; 15.25 ounces vanilla cake mix, (I used Betty Crocker Super Moist brand); 8 ounces cream cheese, (room temperature); ½ cup unsalted butter, (room temperature); 3½ cups powdered sugar, (sifted); 2 tablespoons heavy cream; 1 tablespoon Fireball whisky; Orange and maroon sanding sugar sprinkles; Cinnamon Imperial, (Red Hots candies)

a close up shot of a Fireball Cupcake on a plate

Fireball cupcakes are infused with spicy cinnamon whisky and will definitely pack a punch at your next party.

Jump to Recipe

Prep Time10

Cook Time17

Total Time27

Servings

Table of Contents

Fireball Cupcakes Ingredients
Substitutions And Additions
How To Make This Fireball Cupcakes Recipe
How To Serve
Storing This Fireball Cupcake Recipe
More Recipes You’ll Love
JUMP TO RECIPE

It’s time to get spicy, and our fireball cupcakes are sure to give you a little kick in your step. These delicious treats are exploding with flavor and will keep you warm all winter long, whether you’re looking for a party treat or just a cozy snack.

a close up shot of a Fireball Cupcakes on a wooden stand

Fireball Cupcakes Ingredients

Fireball Cupcakes raw ingredients that are labeled

You will be met with a warm sensation on your tongue as you take that first bite into a Fireball cupcake.

Imagine the rich swirl of buttery, melt-in-your-mouth cinnamon cake at the base, followed by the blend of spice and sweetness, adding a kick to the flavor profile.

The frosting atop is luscious cream cheese, which perfectly complements the heat of the Fireball whisky.

To make these scrumptious cupcakes, you’ll need:

For The Cupcakes:

½ cup of Fireball cinnamon whisky
½ cup of vegetable oil
½ cup of whole milk
3 large eggs, room temperature
1 teaspoon of cinnamon
15.25-ounce box of vanilla cake mix

For The Cream Cheese Frosting:

8-ounce block of cream cheese, room temperature
½ cup of unsalted butter, room temperature
3½ cups of powdered sugar, sifted
2 tablespoons of heavy cream
1 tablespoon of Fireball whisky

For The Optional Garnish:

Orange and maroon sanding sugar sprinkles
Cinnamon Imperial (Red Hots) candies

Substitutions And Additions

KID-FRIENDLY: These Fireball cupcakes can be made kid-friendly by substituting cinnamon extract for the Fireball whisky.

You will need to increase the whole milk to 1 cup and add 1 tablespoon of cinnamon extract.

The cinnamon extract can be found online if you can’t find it at your local grocery or baking supply store. I like to use well-known brands such as Watkins, LorAnn, or OliveNation.

CAKE MIX: A butter-flavored cake mix would work just as well in this recipe.

Follow your brand’s instructions for ingredients and bake time but note that the combined amount of whole milk and Fireball whisky should equal the total amount of water called for in the directions on the boxed mix.

The milk and whisky are used as a substitute for the water to elevate and customize the flavor of your boxed cake mix.

FROSTING: I modified our cream cheese frosting recipe to fit this recipe. You can use our standard recipe for a kid-friendly version of these cupcakes.

I would suggest substituting cinnamon extract for the vanilla extract in the recipe.

DAIRY: Be sure to use whole milk and full-fat cream cheese for this amazing recipe. When baking, using full-fat ingredients yields a more tender baked good and a thicker, richer flavored frosting.

The low-fat, or fat-free, dairy items have too much added water to them, and I find that they do not bake up as well. I have not tried this recipe using dairy-free alternatives.

How To Make This Fireball Cupcakes Recipe

Using a boxed cake mix to make these cupcakes is a brilliant shortcut that will help this dessert come together quickly.

Adding cinnamon and whisky to the cake mix is a great way to add a spiced flavor to a basic vanilla cake.

The cream cheese frosting whips up with an electric mixer, and infusing it with even more Fireball whisky will give these cupcakes a spicy kick.

Our step-by-step directions below will help you make a batch of this treat easily.

STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with 24 cupcake liners. Set aside.

STEP TWO: In a large mixing bowl, using a hand mixer on medium speed, beat together the Fireball whisky, vegetable oil, whole milk, large eggs, and ground cinnamon for 30 seconds or just until fully combined.

OUR RECIPE DEVELOPER SAYS

These are very moist cupcakes with a smooth cinnamon flavor profile. You can certainly increase the cinnamon flavor if you wish by increasing the amount of Fireball whisky to ¾ cup and decreasing the amount of whole milk to ¼ cup. You want a total of one cup of liquid.

whisky, oil, milk, eggs, and cinnamon combined in a bowl

STEP THREE: Add the box of cake mix to the bowl of wet ingredients and beat for an additional one to two minutes or until no lumps remain and the batter is light and fluffy.

cake mix added to the milk mixture and whisked in a bowl

STEP FOUR: Divide the cupcake batter evenly between the prepared muffin cups. I find that ½ to ⅔ full is perfect.

STEP FIVE: Bake for 15 to 17 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the cupcakes have a light golden edge.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

STEP SIX: Allow the cupcakes to cool in the pan for ten minutes, then transfer them to a wire rack to cool completely.

STEP SEVEN: While your Fireball cupcakes are baking and cooling, you can make your cream cheese frosting.

Beat together the room-temperature cream cheese and unsalted butter in a large bowl on medium speed.

You will need to beat them for one to two minutes or until smooth and fluffy.

powdered sugar added to the cake mix and whisked in a bowl

STEP EIGHT: Add the powdered sugar to the beaten cream cheese, one cup at a time, until all the powdered sugar has been added and the frosting is fluffy and smooth.

cream and fireball added to the powdered sugar mixture in a bowl

STEP NINE: Add the heavy cream and Fireball whisky and beat for an additional one to two minutes.

If your frosting is too thin, you may need to add a little more powdered sugar (¼ cup at a time).

PRO TIP:

If you find that your cream cheese frosting is a little too loose to hold its shape when piped onto the cupcakes, then you can add more powdered sugar to thicken it up. Start with ¼ cup at a time to reach your desired consistency.

You will also need to note that the frosting will firm up as it is refrigerated. If you make your frosting too far in advance, then you will need to allow it to set out at room temperature for five to ten minutes to allow it to soften up enough to be pipeable.

STEP TEN: Transfer the fireball frosting to a large piping bag or heavy-duty zip-top bag fitted with a large piping tip (I used a Wilton 2A extra large round tip).

Refrigerate your cream cheese frosting for a minimum of 30 to 45 minutes to allow the frosting to firm up before piping it onto your cupcakes.

STEP ELEVEN: Once your cupcakes are completely cooled, you can frost the top of the cupcakes and add the additional optional garnishes if desired.

decorate with frosting and cinnamon heart

How To Serve

These boozy cupcakes would be such a fun addition to an adult birthday party.

Elevate the cupcakes with the perfect pairing – a scoop of creamy, decadent vanilla ice cream, gently melting alongside your cupcake to create a contrast with the spicy cake.

Stick to the cinnamon-flavored theme and add our fireball jello shots.

Don’t forget a few of our tasty appetizers, including our cucumber bites and bacon-wrapped mozzarella sticks.

For more tasty dessert treats, try our strawberry lemon cupcakes and coconut cupcakes too!

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Storing This Fireball Cupcake Recipe

Let’s have a look at a few handy tips for storing these tasty cupcakes.

IN THE FRIDGE: You will need to keep your frosted cupcakes refrigerated until ready to serve.

They will keep at room temperature (if it is not too hot) for 30 to 45 minutes. You can store them in a covered container in the refrigerator for up to two days.

IN THE FREEZER: For longer storage, you can freeze the cooled, unfrosted cupcakes in an airtight container for up to two months.

Label the container with the best-by date to make sure you enjoy them while they are at their freshest.

You will need to allow your cupcakes to thaw in the refrigerator overnight before frosting and serving them.

a close up shot of a Fireball Cupcake on a plate with a bite taken out of it

The spicy cinnamon flavor of these delicious Fireball cupcakes is the perfect flavor for winter, and they’re sure to heat things up in the kitchen. The addition of Fireball whisky takes a simple cupcake and takes it to the next level.

FREQUENTLY ASKED QUESTIONS

How do I know when the cupcakes are done?

You’ll know your Fireball-infused cupcakes are finished baking when a toothpick inserted into the center of the cupcakes comes out clean.

Do I have to store these cupcakes in the fridge?

If this boozy treat is frosted, because they have cream cheese frosting, it is best to keep them in the fridge. They can stay on the counter in an airtight container if they are unfrosted.

Can I freeze the cupcakes?

You can freeze the cupcakes for up to two months in an airtight container.

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