These Vanilla Maple Whiskey Cupcakes are a boozy delight, with a buttery maple center and a vanilla whiskey buttercream. Get the recipe from Savory Simple!
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5 from 10 votes

Vanilla Maple Whiskey Cupcakes

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!
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Vanilla Maple Whiskey Cupcakes
Servings: 24 cupcakes
Calories: 466kcal
Author: Jennifer Farley


Vanilla Cupcakes:

  • 16 ounces all-purpose flour (approximately 3 1/2 cups)
  • 1 tablespoon baking powder
  • 12 ounces unsalted butter, room temperature
  • 1 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 6 large eggs

Maple Whiskey Filling:

  • 1/2 cup + 2 tablespoons maple syrup, room temperature
  • 8 ounces unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons whiskey, room temperature
  • 1/4 teaspoon kosher salt

Vanilla Whiskey Buttercream (See Notes):

  • 1 cup granulated sugar
  • 1/2 cup water
  • 6 large egg whites
  • 16 ounces unsalted butter, cubed and at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons whiskey


Prepare the cupcakes:

  • Preheat the oven to 325 degrees F. Line two 12-cup regular muffin tins with cupcake liners and lightly coat with baking spray.
  • In a medium bowl, whisk together the flour and baking powder.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed for several minutes until light and fluffy. Add the vanilla.
  • Scrape down the sides, turn the speed to low and add the eggs, one at a time, allowing each to incorporate completely before adding the next. Scrape down the bowl periodically. Don’t worry if the batter breaks up a bit (this is a very high egg:butter ratio). It will come together in the next step.
  • Scrape down the sides and then add the flour on low speed, mixing until combined. Turn the mixer up to medium speed for a few seconds to help bring the batter together.
  • Divide evenly between the liners, then bake for 20 minutes, or until a toothpick comes out clean. Allow to cool while preparing the filling and buttercream.

Prepare the Filling:

  • In a large bowl with an electric hand mixer (or using a stand mixer with the whisk attachment), combine the maple syrup, butter, confectioners’ sugar, whiskey, and salt. You can adjust some of the ingredients to taste slightly by adding a bit more whiskey, maple or a splash of vanilla. Just avoid thinning it out too much.

Prepare the Buttercream:

  • Add the sugar and water to a medium sauce pot. Cover and turn the heat to medium-high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a digital thermometer, cook the sugar to the soft boil stage, 235-240 degrees F, approximately 5 minutes.
  • While the sugar is cooking, whisk the egg whites on high speed in a stand mixer with the whisk attachment until a soft peak has formed.
  • Turn the mixer speed down to medium-low and very slowly pour the syrup down the side of the bowl into the egg whites.
  • Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue forming a stiff peak while cooling down. Mix on high until the meringue has reached room temperature, approximately 20 minutes.
  • Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and slowly add the vanilla and whiskey.

Prepare the cupcakes:

  • Using a small knife or cupcake corer, remove the center from each cupcake. Pipe or spoon the maple filling into each cupcake. Pipe the buttercream on top.


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.


Calories: 466kcal | Carbohydrates: 30g | Protein: 4g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 137mg | Sodium: 61mg | Potassium: 125mg | Sugar: 15g | Vitamin A: 1130IU | Calcium: 50mg | Iron: 1.1mg