Vanilla Maple Whiskey Cupcakes

Vanilla Maple Whiskey Cupcakes

I often get questions about my boozy desserts. Can the alcohol be removed? Is this ok for a child’s birthday party? (That’s my favorite). Since alcohol plays such a prominent role in these vanilla maple whiskey cupcakes, I figured it might be a good topic for discussion.

Regarding alcohol in recipes:

If there’s alcohol in something being cooked (example: cupcakes going into the oven or a sauce), most of that alcohol is actually being cooked out. It’s there for flavor.

Keep in mind that extracts are typically straight alcohol. Your vanilla extract? Booze. However, you’re using such a small quantity of it. A tablespoon of whiskey isn’t much different than a tablespoon of vanilla extract, with the exception that the vanilla might actually be prepared using a higher proof alcohol. See below.


  • 1 tablespoon baking powder
  • 12 ounces unsalted butter, room temperature
  • 1½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 6 large eggs
  • 8 ounces unsalted butter, room temperature
  • 2 tablespoons whiskey
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • ½ cup water
  • 6 large egg whites
  • 16 ounces unsalted butter, cubed & at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons whiskey
Read the whole recipe on Savory Simple