Pumpkin Spice Cupcakes with Whipped Cream Vodka Buttercream

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Baking With Booze
By Nicole Watts
Photos by Jeff McSweeney
 
October’s cupcakes celebrate fall with FULTON’S HARVEST PUMPKIN PIE LIQUEUR and SMIRNOFF WHIPPED CREAM FLAVORED VODKA! Enjoy!
 
Pumpkin Spice Cupcakes (makes 18)
 
Ingredients
For the cupcakes:
1 yellow cake mix (Betty Crocker Super Moist)
3 eggs (whole)
1/3 cup melted butter
I can of Libby’s canned pumpkin (not pumpkin pie mix)
1 teaspoon pumpkin pie spice
½ cup FULTON’S HARVEST PUMPKIN PIE LIQUEUR
 
Directions
1.      Preheat the oven to 350
2.      Line your cupcake pans with cupcake papers
3.      Combine cake ingredients in a bowl
4.      Beat on medium speed for about 2 minutes
5.      Fill cupcake papers 3/4 full
6.      Bake for 20 minutes
 
Whipped Cream Vodka Buttercream
 
Ingredients
For the frosting
2 sticks of butter (softened)
1 teaspoon vanilla
2 boxes (2 pounds) powdered sugar
½ - ¾ cup SMIRNOFF WHIPPED CREAM FLAVORED VODKA
 
Directions
1.      Mix butter in mixer until creamy
2.      Add vanilla
3.      Slowly add powdered sugar, about 2 cups at a time
4.      Add ¼ cup SMIRNOFF WHIPPED CREAM FLAVORED VODKA
5.      Continue adding powdered sugar, alternating with ¼ cup SMIRNOFF WHIPPED CREAM FLAVORED VODKA
6.      Check consistency
7.      Add up to ¼ cup more SMIRNOFF WHIPPED CREAM FLAVORED VODKA
8.      Mix until blended
 
Once cupcakes have cooled, pipe frosting onto cupcakes. Refrigerate until ready to serve.