Hard Lemonade Glazed Cupcakes

Hard Lemonade Glazed Cupcakes

I’ve spent the last week hopping around New Jersey, taking moto adventures through the northwestern hills and lakes, visiting with family and friends, and remembering all the things I love so dearly about my home state. I got to stay at my aunt’s house on Lake Wawayanda, and it is the epitome of a perfect summer retreat. The backyard is unreal. Hammock naps, reading on the dock, storytelling around the fire pit…SO perfect for hot days in mid-August.

My cousins have a kitchen more fully stocked than the local grocery store, so naturally I baked. It was wonderful timing too because I recently partnered with Mike’s Hard Lemonade to celebrate summer days spent gathering in backyards. HELLO!! So the recipe I came up with is for Hard Lemonade Glazed Cupcakes. And I’m obsessed with them.

I love lemon-y baked goods. And Mike’s is an incredibly nostalgic summer beverage for me. Pairing them up worked out REALLY well. I also decided to keep them glazed and frosting-free to avoid a melty mess, but if you’re NOT serving them at a sweltering hot picnic, top them with the frosting of your dreams! The glaze really is amazing on its own though.

This recipe yields about 2 dozen cupcakes, and uses a whole bottle of the good stuff. You can actually make them with any of the Mike’s flavors as long as you switch up the fresh fruit juice to match, but GIRL LOVES LEMON.

The recipe has 3 layers of flavor. There’s fresh lemon juice and Hard Lemonade baked into the cupcakes themselves, then when the cupcakes come out of the oven, they’re each doused in a teaspoon of Mike’s, THEN once they cool, they’re soaked in a sweetened Hard Lemonade glaze. The result is moist, cakey, lemon-y goodness with a subtle kick. They were a hit!!

If you give these a try (and please do), let me know how you liked them in the comments! Have you ever infused a baked treat with your favorite beverage? What other Mike’s flavors should I be baking with? Let’s discuss!!

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Hard Lemonade Glazed Cupcakes

Yields 24 Cupcakes

For The Cupcakes


  • 2 sticks salted butter, room temperature
  • 1 3/4 cup granulated sugar
  • 4 extra large eggs, room temperature
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup half and half
  • 1 tsp pure vanilla extract
  • 1 1/2 cup powdered sugar
  • 2 tbsp fresh squeezed lemon juice
Read the whole recipe on offbeat + inspired