Fireball Cupcakes

a close up shot of a Fireball Cupcake on a plate

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

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Keyword: Fireball Cupcakes Recipe

Servings:

Calories: 208kcal

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.

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