This post is sponsored by Skrewball Peanut Butter Whiskey. All thoughts and opinions are my own.
Make a batch of homemade Skrewball peanut butter whiskey liquor infused cupcakes. This dessert is topped with a boozy American style buttercream and salted caramel.

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Booze infused cupcakes are the ultimate treat, especially if you're celebrating a birthday or special occasion. These liquor cupcakes are topped with a peanut butter whiskey infused buttercream and boozy caramel sauce.
This recipe will walk you through exactly how to make an entire cupcake from scratch, including the cake, frosting, and caramel. Plus, if you're new to baking, there are step by step photos and tips along the way.
You're going to love all the delicious flavor in these booze infused cupcakes! Plus, if you have any leftover peanut butter whiskey after making this recipe, you can check out my other Skrewball recipes and cocktails.
Jump to:
What You'll Learn In This Recipe
- How to make a homemade yellow cake batter.
- The best tips for making a light and velvety frosting (with some booze, of course).
- A step-by-step guide to making a salted caramel drizzle for cupcakes.
Ingredients You Need
- Skrewball peanut butter whiskey: This ingredient is used in both the buttercream frosting and the caramel to give these cupcakes a boozy flavor.
- Cake flour: Don't be tempted to use all purpose flour for this recipe. Cake flour has a lower protein content, giving the cupcakes a fluffy and light texture that all purpose flour will not be able to achieve.
- Baking powder: This ingredient is the leavener that gives the cupcakes a nice rise in the oven. Be sure to check that your baking powder is fresh before baking.
- Fine sea salt: Salt, even in sweet desserts, is important to provide flavor. Fine sea salt easily distributes throughout the batter.
- Vegetable oil: Vegetable oil is important to keep the cupcakes moist. Don't substitute for another variety of oil.
- Egg/egg yolks: This recipe is for a yellow cake mix, which is known for having egg yolks in the recipe.
- Vanilla extract: A hint of vanilla makes all the difference in the flavor of the cupcakes.
- Granulated sugar: Sugar not only adds sweetness to the cupcakes but also provides a beautiful browning color once baked (this is called the Maillard reaction).
- Unsalted butter: The amount of salt in salted butter can vary from brand to brand, so it's best to stick with unsalted butter so you can control the amount of added salt.
- Lowfat buttermilk: Buttermilk helps with the flavor of the cupcakes as well as the crumb (texture).
There are a few more ingredients you'll need for the frosting and caramel, so be sure to check out the recipe card below for the full details and ingredient quantities.
How To Make This Recipe
Here's your step by step guide for making liquor infused cupcakes.
1. First up, it's time to make the cupcakes. Start by preheating the oven to 350ยฐF (175ยฐC). Next, line a light-colored muffin pan with paper liners, so they're prepped and ready to go once the batter is made.
2. Next, sift together cake flour, baking powder, and fine sea salt. This is an important step to ensure a light and fluffy cupcake.
3. Whisk together the liquid ingredients including vegetable oil, egg, egg yolk, and vanilla extract.
4. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium high speed until light and fluffy, about 3 minutes. Slowly add the wet ingredients in two batches, allowing the mixer to fully beat each addition.
5. Turn the mixer to low speed and add in half of the dry ingredients followed by half of the buttermilk.
6. Repeat this process, alternating the flour and buttermilk. Mix just until combined, scraping down the sides of the bowl as needed. Be careful not to overmix the batter, or it could become tough once the cupcakes are baked.
7. The batter will be slightly thick at this stage.
8. Evenly divide 3 tablespoons of batter into 16 paper liners.
9. Bake the cupcakes for 18 - 22 minutes until the tops are springy to the touch. You can test that the cupcakes are cooked by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are fully baked. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
10. Next, it's time to make the liquor infused caramel for the cupcakes. The first step is adding sugar and water to a medium sized heavy bottom saucepan. Cover with a lid, and allow to boil over medium heat until sugar is completely melted, about 2 - 4 minutes.
11. Remove the lid, and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Stirring the caramel could cause the sugar to crystallize and harden, which we don't want.
Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
12. To finish the caramel, whisk in the heavy cream. Be careful, the mixture will bubble and slightly splatter.
Add butter, one cube at a time, and stir until the caramel is smooth. Then, stir in Skrewball peanut butter whiskey and fine sea salt. Transfer caramel to a small bowl, and allow to cool to room temperature.
13. Next, it's time to make the peanut butter whiskey themed buttercream. Beat the butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. You can scrape down the sides of the mixer as needed.
14. Add confectioners' sugar, then mix on medium-low speed until combined. Pour in the Skrewball peanut butter whiskey, vanilla extract, and fine sea salt, and mix again.
Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy. This is the secret to a perfect American style buttercream.
15. Deflate the buttercream by hand using a silicone spatula. Press the buttercream around the side of the mixer bowl until the frosting has smoothed and large air bubbles have been pushed out. This helps the buttercream pipe smoothly.
16. To finish the cupcake recipe, use a Wilton 1M piping tip to pipe about 3 tablespoons of frosting onto each of the 16 cupcakes.
17. Drizzle the boozy peanut butter whiskey caramel on top of each frosted cupcake. Optionally, top each cupcake with a pipette filled with Skrewball whiskey (as pictured in the photos). You could also place these mini alcohol bottles (50 ml) of Skrewball on top of each cupcake for a fun presentation.
These cupcakes can be eaten immediately or stored in an airtight container in the refrigerator for up to 3 days. Allow the frosted cupcakes to come to room temperature before serving. The booze has a more prominent taste at room temperature.
Expert Tips
- Be sure all of the cold ingredients come to room temperature before you make the cake batter. This will help the fat and liquid ingredients emulsify (fully mix together).
- That said, if you live in a warm environment, don't allow the butter to get too soft. The butter should slightly give when you push against it but overall still hold its form.
- Don't open the oven door while the cupcakes are baking. This could cause the cupcakes to sink in the middle or not fully bake.
- Use an oven thermometer to ensure your oven is properly heating. Not all home ovens are calibrated correctly. An oven thermometer can assist with even and accurate baking.
Recipe FAQs
Yes, you can taste the peanut butter whiskey in both the frosting and the caramel. If you wish to add additional liquor, fill cupcake pipettes with additional Skrewball whiskey (as pictured in the photos). You can squeeze this liquor into the cake or on top of the frosting for an extra flavor kick!
This could be happening for a few reasons:
1. You opened the oven door while the cupcakes were baking.
2. The cupcakes are slightly underbaked. Allow them to cook for a few minutes longer.
3. Your baking powder is old/expired.
If you notice the caramel is seized or hard, place the caramel back on the stove over low heat and continue to whisk the caramel to re-melt the hardened sugar.
Yes, if you donโt have a piping bag, you can use anย offset spatulaย to hand-frost your cupcakes.
If you want your frosted cupcakes to last long term, you cannot store frosted cupcakes at room temperature since there's heavy cream in the frosting. If you are planning to serve your cupcakes within 1 to 2 hours, then leaving them out is okay.
More Skrewball Dessert Recipes
Love this recipe? Please leave a 5-star โญโญโญโญโญ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.
Skrewball Liquor Infused Cupcakes
Equipment
- light-colored muffin pan
- cupcake paper liners
- electric mixer with paddle attachment
- silicione spatula
- toothpicks
- small bowl
- piping bag
- cupcake pipettes optional
Ingredients
Cupcakes
- 2 cups cake flour
- 1 ยพ teaspoon baking powder
- ยพ teaspoon fine sea salt
- 3 tablespoons vegetable oil
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ยพ teaspoon vanilla extract
- 1 ยผ cup granulated sugar
- 5 tablespoons unsalted butter room temperature
- ยฝ cup lowfat buttermilk room temperature
Skrewball Caramel
- ยผ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon heavy cream
- 3 tablespoons unsalted butter cut into 1 tablespoon (14 grams) pieces
- 1 tablespoon Skrewball peanut butter whiskey
- โ teaspoon fine sea salt
Skrewball Buttercream
- 1 cup unsalted butter softened to room temperature
- 3 ยฝ cups confectioners' sugar measured then sifted
- ยผ cup Skrewball peanut butter whiskey
- 2 teaspoons vanilla extract
- ยผ teaspoon fine sea salt
Instructions
For Cupcakes
- Heat oven to 350ยฐF (175ยฐC). Line a light-colored muffin pan with paper liners.
- Sift together cake flour, baking powder, and fine sea salt.
- Whisk together vegetable oil, egg, egg yolk, and vanilla extract until combined.
- Beat butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium high speed until light and fluffy, about 3 minutes. Slowly add the wet ingredients in two batches, allowing the mixer to fully beat each addition.
- Turn the mixer to low speed, and add in half of the dry ingredients followed by half of the buttermilk. Repeat this process, alternating the flour and buttermilk. Mix just until combined, scraping down the sides of the bowl as needed (be careful not to overmix at this stage). The batter will be slightly thick.
- Evenly divide 3 tablespoons of batter into 16 paper liners. Bake for 18 - 22 minutes until the tops are springy to the touch. You can test that the cupcakes are cooked by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are fully baked. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
For Skrewball Caramel
- Add sugar and water to a medium heavy bottom saucepan. Cover with a lid, and let boil over medium heat until sugar is completely melted, about 2 - 4 minutes.
- Remove lid, and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
- Whisk in heavy cream (be careful, the mixture will bubble and slightly splatter).
- Add butter one cube at a time, and stir until the caramel is smooth. Stir in Skrewball peanut butter whiskey and fine sea salt. Transfer caramel to a small bowl, and allow to cool to room temperature.
For Skrewball Buttercream
- Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add Skrewball peanut butter whiskey, vanilla extract, and fine sea salt; mix until fully combined. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- Deflate the buttercream by hand using a silicone spatula. Press the buttercream around the side of the mixer bowl until the frosting has smoothed, and large air bubbles have been pushed out. This helps the buttercream pipe smoothly.
- Using a Wilton 1M piping tip, pipe about 3 tablespoons of frosting onto each of the 16 cupcakes. Drizzle caramel on top of each frosted cupcake. Optionally, top each cupcake with a pipette filled Skrewball peanut butter whiskey. Eat immediately, or store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow the frosted cupcakes to come to room temperature before serving.
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