These Vanilla Maple Whiskey Cupcakes are a boozy delight, with a buttery maple center and a vanilla whiskey buttercream. A perfect grown-up birthday treat!
Preheat the oven to 325 degrees F. Line two 12-cup regular muffin tins with cupcake liners and lightly coat with baking spray.
This recipe uses an Italian meringue buttercream, which is slightly advanced. It’s SO much lighter and less cloying than American buttercreams, and I highly recommend it. However, you can easily substitute in a simple vanilla buttercream recipe. Just add whiskey! If you'd like to learn more about meringue buttercream and how to troubleshoot it if it breaks, check out my article here.
Also, Please weight out your flour!
Please note: The filling will break if the ingredients aren't completely at room temperature. That's ok! As with buttercream, it can easily be fixed. Simply add a few spoonfuls to a ramekin or small bowl and microwave for 10 seconds, or until melted. Add back to the broken filling with the mixer running on high speed. Repeat this process until the filling comes back together.