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Bourbon and Spice Cupcakes

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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
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These bourbon cupcakes made using Betty Crocker™ Super Moist™ spice cake mix are topped with cream and cheese frosting – a perfect fall dessert.
By Betty Crocker Kitchens
Updated Apr 7, 2014
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Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/4 cup bourbon
  • 1/2 cup butter, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 container (8 oz) mascarpone cheese, softened
  • 1 box (16 oz) powdered sugar
  • 1/8 teaspoon ground nutmeg

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding 2 tablespoons of the bourbon. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 3
    In large bowl, beat butter, cream cheese and mascarpone cheese with electric mixer on low speed until smooth. Add powdered sugar, 1/4 cup at a time, beating until smooth. Add remaining 2 tablespoons bourbon; beat until frosting is smooth and spreadable. Pipe or spread frosting on cupcakes; sprinkle evenly with nutmeg.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use festive baking cups in red, purple, orange and yellow to brighten up your fall desserts.

Nutrition

Nutrition Facts are not available for this recipe
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