These Jack Cupcakes are not your average sweet treat — they’re bold, rich, and irresistibly indulgent, featuring the unmistakable warmth of Jack Daniel’s whiskey baked into soft, moist cupcakes with a hint of caramel and vanilla. Topped with a smooth whiskey buttercream frosting, these cupcakes strike the perfect balance between sweet and smoky — a grown-up dessert that’s ideal for special occasions, dinner parties, or Father’s Day baking.
Think of them as a Southern-inspired twist on classic cupcakes — with deep, buttery flavor, a soft crumb, and just enough whiskey to make them exciting but not overpowering.
Ingredients Overview
Jack Daniel’s Whiskey
The star ingredient that adds warm caramel and oak undertones to both the cupcakes and frosting. A few tablespoons go a long way — enough for flavor without overpowering sweetness.
Butter
Use unsalted butter for a rich, velvety texture. Butter is the foundation for both the cupcake batter and the frosting, lending moisture and flavor depth.
Brown Sugar
Light brown sugar adds caramel notes that complement the whiskey perfectly. It also helps retain moisture for a soft, tender crumb.
Eggs
Eggs bind the batter and contribute to that light, springy structure. Use room-temperature eggs for the smoothest texture.
Flour
All-purpose flour gives the cupcakes body while staying tender. You can substitute cake flour for an even lighter crumb.
Baking Powder & Baking Soda
A combination ensures perfect rise and fluffiness — essential for that bakery-style dome.
Buttermilk
Adds tanginess and moisture that balances the richness of whiskey and butter. If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
Vanilla Extract
Enhances the sweetness and aroma, bringing all flavors together.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Cream Butter and Sugar
In a large bowl, beat together:
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½ cup (1 stick) unsalted butter, softened
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¾ cup light brown sugar
Beat for 2–3 minutes until creamy and fluffy.
3. Add Wet Ingredients
Beat in:
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2 large eggs (one at a time)
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1 teaspoon vanilla extract
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¼ cup Jack Daniel’s whiskey
The mixture may look slightly curdled at this stage — that’s normal.
4. Mix Dry Ingredients
In a separate bowl, whisk together:
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1½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
5. Combine with Buttermilk
Alternate adding the dry ingredients and ½ cup buttermilk to the wet mixture, beginning and ending with the flour mixture.
Mix just until combined — don’t overbeat.
6. Bake
Divide the batter evenly into cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Whiskey Buttercream Frosting
A silky, luscious topping with a touch of whiskey warmth — perfect for finishing these cupcakes in style.
Ingredients
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½ cup (1 stick) unsalted butter, softened
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1½ cups powdered sugar, sifted
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1 tablespoon Jack Daniel’s whiskey
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1 teaspoon vanilla extract
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1 tablespoon heavy cream or milk
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Pinch of salt
Directions
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Beat butter for 2 minutes until light and fluffy.
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Gradually add powdered sugar, ½ cup at a time.
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Add whiskey, vanilla, and cream; beat for another 2 minutes until creamy and smooth.
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Adjust texture — more sugar for thickness, more cream for lightness.
Pipe or spread over cooled cupcakes.
Optional garnish: drizzle with caramel sauce or sprinkle with toffee bits or sea salt for a bakery-worthy finish.
Tips, Variations & Substitutions
Tips
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Use room-temperature ingredients: Ensures smooth mixing and better rise.
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Don’t overmix: Keeps cupcakes tender.
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Let the whiskey shine: A little goes a long way — too much can overpower the flavor balance.
Variations
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Chocolate Jack Cupcakes: Add ¼ cup cocoa powder and reduce flour by ¼ cup.
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Maple-Whiskey Cupcakes: Replace 2 tablespoons of sugar with maple syrup.
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Whiskey-Caramel Drizzle: Mix 2 tablespoons Jack Daniel’s into caramel sauce for topping.
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Mini Cupcakes: Bake for 10–12 minutes for bite-sized treats.
Substitutions
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Whiskey: Any smooth bourbon or spiced rum works well.
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Buttermilk: Substitute milk + lemon juice.
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Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Serving Ideas & Occasions
These cupcakes are a crowd-pleaser for:
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Father’s Day celebrations
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Dinner parties or BBQs
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Holiday desserts with a grown-up twist
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Whiskey tastings or birthday gatherings
Serve them with:
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A small glass of Jack Daniel’s or bourbon on ice
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Vanilla ice cream for an indulgent dessert
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Espresso or black coffee to balance the sweetness
They store beautifully — keep at room temperature for 2 days or refrigerate up to 5 days.
Nutritional & Health Notes
While definitely a treat, these cupcakes are made with real ingredients — butter, eggs, and whiskey — rather than artificial flavors.
Approximate per cupcake (with frosting):
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Calories: 310
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Protein: 4g
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Fat: 14g
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Carbohydrates: 38g
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Sugar: 27g
Key Notes:
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Alcohol content: Most whiskey bakes off, leaving rich flavor, not alcohol strength.
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Whiskey antioxidants: Contain small traces of phenolic compounds — but let’s be honest, these cupcakes are for pleasure, not health!
Frequently Asked Questions
1. Can I make these alcohol-free?
Yes! Replace the whiskey with apple juice, caramel syrup, or bourbon vanilla extract for similar depth without alcohol.
2. Does the alcohol cook out completely?
Most of it does during baking, leaving behind flavor, not potency. However, for 100% alcohol-free, skip it or cook the whiskey in a pan for 2–3 minutes before using.
3. Can I make them in advance?
Absolutely. The cupcakes (unfrosted) can be baked 2 days ahead or frozen for up to 2 months. Frost before serving.
4. Can I turn this into a cake?
Yes! Pour the batter into an 8-inch round cake pan and bake for 30–35 minutes.
5. What’s the best way to store them?
Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Bring to room temperature before serving.
