Irresistible Blackberry Bourbon Smash Cupcakes — Easy Alcohol Dessert Recipes

Easy Alcohol Dessert Recipes — Blackberry Bourbon Smash Cupcakes

Easy Alcohol Dessert Recipes kick party dessert up a notch, and these Blackberry Bourbon Smash Cupcakes do it with style: moist vanilla cupcakes spiked with bourbon, a hidden boozy blackberry-mint filling, and pillowy bourbon-vanilla buttercream on top. Think cocktail meets cupcake — all the charm of a bourbon smash in a hand-held treat. Ready to impress your friends (and maybe make them ask for the bar cart recipe)?

Why you’ll love these cupcakes

• They’re cocktail-inspired but totally snackable — bite into velvet cake, find a boozy jammy center, and finish with a creamy, slightly boozy frosting.
• Make-ahead friendly: Bake and freeze the bases, cook the filling in advance, whip the frosting when you need it.
• They’re perfect for grown-up events: Derby parties, backyard barbecues, or any time you want a dessert with attitude.
• If you love Whiskey Dessert Recipes and Bourbon Baking Recipes, this one sits squarely in both camps.

The story behind the recipe

Inspired by the classic bourbon smash cocktail — bourbon, muddled mint, lemon, and simple syrup — I wanted a dessert that captured that bright, herbaceous kick plus juicy fruit. Blackberries bring the right tart-sweet balance, mint gives a fresh lift, and bourbon ties everything together with warm, toasty notes. The first batch got devoured at a backyard cookout; the second batch disappeared before the plates hit the table. FYI: expect applause.

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Ingredients (with short notes)

Cupcakes (makes ~12)

• 1 cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs (room temp)
• 1 tsp vanilla extract
• ¼ cup sour cream (or Greek yogurt) — keeps them ultra-moist
• 1½ tsp baking powder
• ½ tsp salt
• 1½ cups all-purpose flour
• 1/3 cup bourbon — the boozy backbone (swap for milk for non-alcoholic)
• 1/3 cup milk

Filling

• 12 oz blackberries — fresh or thawed frozen
• 2 Tbsp sugar
• 1 Tbsp flour (or cornstarch) to thicken
• 6 mint leaves, chopped
• 1 Tbsp lemon juice
• 1 tsp bourbon

Frosting

• 1 cup (226 g) cold unsalted butter, cubed
• 4 cups powdered sugar
• 2 Tbsp cold heavy cream
• 1 tsp vanilla extract
• 1 tsp bourbon (optional)

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How to make it — step-by-step

Cupcakes

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk sugar, oil, eggs, and vanilla until lighter in color (about 1–2 minutes). Mix in sour cream.
3. In another bowl, whisk flour, baking powder, and salt. Add half the dry mix and half the milk to the wet, stir gently. Add remaining dry and milk, then fold until just combined. Stir in the bourbon. Batter will be on the thinner side — that’s OK.
4. Using a large scoop, fill liners about 2/3 full. Bake 14–16 minutes or until a toothpick comes out clean. Cool completely.

Filling

1. In a small saucepan, combine blackberries, sugar, flour, lemon juice, and bourbon. Cook over medium heat, mashing slightly, until the mixture simmers and thickens (about 5–7 minutes). Stir in chopped mint at the end.
2. Cool thoroughly — the filling will gel as it chills.

Core & fill

1. Use a cupcake corer or small knife to remove a plug from each cupcake (don’t cut all the way through).
2. Spoon or pipe the cooled blackberry filling into each hole. Replace the little cupcake plug if you like (or leave open for extra sauce).

Frosting

1. Beat cold butter on medium speed for 3–5 minutes until fluffy. Gradually add powdered sugar, alternating with cream and vanilla; start on low to avoid a powder cloud. Add the bourbon if using.
2. Once incorporated, beat on high for 2–3 minutes until the frosting is light and airy. Pipe swirls onto cupcakes, drizzle with extra blackberry sauce, and top with a fresh blackberry and mint leaf.

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Pro tips for perfect results

• Use cold butter for frosting — it whips up lighter and gives an almost whipped-cream finish.
• Don’t overmix the batter. Fold gently; overworked gluten = tough cupcakes.
• If your filling seems runny, simmer a bit longer. It should be thick enough to sit in the cupcake without leaking.
• Reserve some filling to drizzle over finished cupcakes for gorgeous color and extra punch.
• Want extra boozy flavor? Brush each cupcake center with a tablespoon of bourbon before filling. (Adults only!)
• Bake time varies. Cupcake tins and ovens differ — start checking at 12 minutes.

Bold tip: Always cool cupcakes completely before piping frosting to avoid melty frosting and sad shapes.

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Variations to try

• Swap blackberries for raspberries or a mixed berry medley for a slightly different tartness.
• For a more masculine or “Manly Cupcakes Ideas For Men” vibe, top with a tiny salted-caramel shard or candied bacon.
• Make a lemon-mint twist: add lemon zest to the batter and lemon curd filling.
• For Alcohol-free versions: replace bourbon in batter/filling with milk/water and add a splash of vanilla or almond to mimic depth.
• Try Bourbon Baking Recipes crossovers: fold a few chopped pecans into the filling or batter for texture.

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Best ways to serve

• Present on a tiered stand for parties — these cupcakes are pretty and pack a flavor punch.
• Pair with a mint julep or a simple bourbon neat for matching flavors.
• For summer events, set out small signs: “Contains alcohol” (important!) and pair with non-alcoholic options for guests who don’t drink.
• Serve at room temperature for best flavor; if you refrigerated them, let stand 20–30 minutes before serving.

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Quick tips for storage & leftovers

• Store frosted cupcakes in an airtight container at room temperature for 1–2 days unless it’s hot/humid — then refrigerate.
• Cupcakes with wet fillings can be refrigerated up to 3 days; bring to room temp before serving.
• For longer storage, freeze unfrosted filled cupcakes (flash-freeze on a tray), then transfer to a freezer bag for up to 1 month. Thaw and frost just before serving.
• If frosting loses its loft after refrigeration, rewhip briefly for a few seconds.

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FAQs (fast answers)

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Final thoughts

If you love Boozy Recipes, Liquor Desserts, or anything in the realm of Alcohol Dessert Recipes, these Blackberry Bourbon Smash Cupcakes are a must-make. They balance bright fruit, fresh mint, creamy vanilla, and warm bourbon into a small, joyful package. Whether you’re aiming for a show-stopping dessert for guests or a cheeky grown-up treat, these cupcakes deliver.

Go ahead — bake a batch. Share them (or don’t). Either way, expect compliments and maybe a request for the recipe (and a cocktail pairing). Cheers — and happy baking!

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