Maker’s Mark® Cupcakes
with Cinnamon Cream Cheese Frosting

by Kate Jennings, Chef & Owner, La Laiterie

Jennings

Extra Notes:

Of all the recipes we tested, this one was at the top of our list because it’s a grown-up take on a childhood favorite. The cupcakes are the perfect spice cake with a nose of bourbon, and the cream cheese frosting makes it hard to eat just one.

Prep Time: 20 minutes
Cook Time: 1 hour
Level: Easy

Makes 12 cupcakes

Recipe:

Maker’s Mark® Cupcakes

1/4 cup Maker’s Mark Bourbon®
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons unsalted butter, room temperature
1 cup brown sugar
3 large eggs
1/2 cup molasses
1/4 cup whole milk


  1. Preheat the oven to 350°F and line a cupcake tin with cupcake liners. Sift all dry ingredients together: flour, baking powder, salt, baking soda, cinnamon and nutmeg. Put aside for later use.
  2. Cream the butter and brown sugar. Beat until light and fluffy.
  3. Add the eggs one at a time, scraping down the bowl after each addition and beating well.
  4. Add the molasses and mix well.
  5. Alternate adding the dry ingredients and milk to the batter.
  6. Add the Maker’s Mark® Bourbon, stirring well with a spoon/spatula. The batter will look thin and slightly broken. Fill the cupcake liners almost to the top and bake in the oven for 30-35 minutes, until a toothpick comes out cleanly when tested.
  7. Allow the cupcakes to cool completely, about 20 minutes, before frosting.


Cinnamon Cream Cheese Frosting
Makes 2 cups

1-1/2 cups cream cheese (12 ounces), softened to room temperature
6 tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

  1. In a large bowl or stand mixer, beat the softened cream cheese well, using a wooden spoon or paddle attachment.
  2. Add the softened butter. Continue to beat until well mixed in with the cream cheese.
  3. Add the powdered sugar, cinnamon and salt. Beat until well incorporated. Refrigerate until needed and allow to soften at room temperature before using.