Bourbon Pumpkin Cupcakes
Bob’s Red Mill Gluten-Free Vanilla Cake Mix, eggs, avocado oil, powdered sugar, unsalted butter, bourbon, maple syrup, bourbon, store-bought pumpkin spice seasoning
This recipe title…Good lord, it’s a mouthful. How does it work again—placing commas between adjectives when there are several to describe one thing? In this case, the thing is cupcakes. The adjectives are bourbon, maple and pumpkin-spiced. These cupcakes are ridiculous and very, very bourbon-y (boozy). So…not for kids. Enjoy, grown-ups, year round! (Pumpkin spice does not need to be for fall only)!
1 bag of Bob’s Red Mill Gluten-Free Vanilla Cake Mix*
3 large eggs, at room temperature
½ cup avocado oil (or a veggie/canola oil of your choosing)
1.5 cups powdered (confectioner’s) sugar
3 oz. unsalted butter at room temperature
3 tbsp. bourbon
1 tbsp. maple syrup
½ cup bourbon
4 tbsp. store-bought pumpkin spice blend
Preheat your oven to 325 degrees F.
Line your cupcake tin with liners and set aside.
In a large mixing bowl, beat the eggs. Then add in your oil and bourbon. Whisk together well.
Add Bob’s baking mix into the egg mixture, whisking together until fully combined.
Fill each cupcake liner about ¾ full and then bake for 25–30 minutes.
While the cupcakes bake, make your icing. To do so, cream the butter with the sugar. Add in the bourbon and maple syrup—a little at a time—while continuing to whisk. Set aside, careful not to let the icing get too warm. (Feel free to refrigerate while your cupcakes bake and cool).
Once the cupcakes are done baking, remove from the oven and let cool.
Top with icing and serve!
*If you don’t want to make yours gluten-free, use a vanilla cake mix of your choosing.