December 28, 2023
Review RecipeFireball Cupcakes
Fireball cupcakes are infused with spicy cinnamon whisky and will definitely pack a punch at your next party.
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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.
Fireball Cupcakes Ingredients
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.
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.
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.
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.
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.
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!
MORE CUPCAKE RECIPES
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.
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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Fireball Cupcakes
Fireball cupcakes are infused with spicy cinnamon whisky and will definitely pack a punch at your next party.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24
Ingredients
Cupcakes
- 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
Cream Cheese Frosting
- 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
Optional Garnish
- Orange and maroon sanding sugar sprinkles
- Cinnamon Imperial, Red Hots candies
Instructions
- Preheat the oven to 350°F. Line two standard muffin tins with 24 cupcake liners. Set aside.
- In a large mixing bowl, using a handheld 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.
- Add the vanilla boxed cake mix to the bowl of wet ingredients and beat for an additional 1 to 2 minutes or until no lumps remain and the batter is light and fluffy.
- Divide the batter evenly between the prepared muffin cups. I find that ½ to ⅔ full is perfect.
- Bake for 15 to 17 minutes or until a toothpick inserted into the center comes out clean, and the cupcakes have a light golden edge.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
- While your Fireball cupcakes are baking and cooling, you can make your cream cheese frosting. Beat together in a large bowl on medium speed, the room temperature cream cheese and unsalted butter. You will need to beat them for 1 to 2 minutes or until smooth and fluffy.
- To the beaten cream cheese, add the powdered sugar, one cup at a time, until all the powdered sugar has been added and the frosting is fluffy and smooth.
- Add the heavy cream and Fireball whisky and beat for an additional 1 to 2 minutes. If your frosting is too thin, you may need to add a little more powdered sugar (¼ cup at a time).
- Transfer the frosting to a large piping bag or heavy-duty zip-top bag fitted with a large piping 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.
- Once your cupcakes are completely cooled, you can frost your cupcakes and add the additional optional garnishes if desired.
Notes
- 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.
- 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.
- 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 5 to 10 minutes to allow it to soften up enough to be pipeable.
Nutrition
Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 203mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 184IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 1mg
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