FIREBALL CUPCAKES

Ingredients

Fireball Whiskey

Vegetable oil

Whole milk

Eggs

Ground cinnamon

Vanilla cake mix: I used Betty Crocker Super Moist brand but feel free to choose your favorite.

Cream cheese

Unsalted butter

Powdered sugar

Heavy cream

Directions

Make The Cupcake Mixture: Beat together the Fireball Whiskey, oil, milk, eggs, and cinnamon for 30 seconds to combine. Add the cake mix and beat for an additional 1-2 minutes until the batter is light and fluffy
Bake The Batter: Pour the batter into the muffin cups and bake at 350 degrees Fahrenheit for 15-17 minutes
Pro Tip: Fill each cup ½ – ⅔ full. Cupcakes are done when a toothpick inserted into the center comes out clean, and the cupcakes have a light golden edge.
Make The Fireball Frosting: Beat together the cream cheese and butter for 1-2 minutes until smooth and fluffy. Add the powdered sugar, one cup at a time, and then add the heavy cream and Fireball whiskey. Beat for 1-2 minutes.
If your frosting is too thin, you may need to add a little more powdered sugar, ¼ cup at a time
Frost Your Fireball Cupcakes: Refrigerate the frosting in a piping bag for a minimum of 30-45 minutes before piping it onto your cupcakes. Pipe frosting onto cooled cupcakes and add garnish if desired.
Serve: Enjoy

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