Miranda Lambert’s Whiskey Cupcakes

Miranda Lambert may have skyrocketed into stardom years ago, but the acclaimed country musician remains true to her roots. “I’m a classic American girl when it comes to desserts,” Miranda Lambert writes in her new cookbook, Y’all Eat Yet? Welcome to the Pretty B*tchin’ Kitchen, a vibrant collection of stories, photographs, and recipes dedicated to her tight-knit clan of women and the laughter, comfort, and good food they fill spaces with. Southerners won’t miss a chance to liquor up that last course, and according to Lambert, “you haven’t lived until you’ve had a whiskey cupcake.”

For more sweet treats, try Lambert’s Lemon Meringue Pie and order her cookbook. Also, check out G&G’s interview with Lambert about her East Texas upbringing, Vegas residency, and musical legacy.

Ingredients

Whiskey Cupcakes (Yield: 18)

Cooking spray
1 (8-oz.) package cream cheese, softened
1 large egg, slightly beaten
1⅓ cups sugar
½ tsp. salt
1¼ cups semisweet mini chocolate chips
1½ cups all-purpose flour
¼ cup unsweetened cocoa
1 tsp. ground cinnamon
1 tsp. baking soda
2 oz. (¼ cup) whiskey
¾ cup water
⅓ cup vegetable oil
1 tbsp. white vinegar
2 tsp. vanilla extract

Preparation

Preheat the oven to 350°F. Grease 18 muffin cups or use a paper liner.

In a large bowl, combine the cream cheese, egg, ⅓ cup of the sugar, and ¼ teaspoon of the salt. Stir in the chocolate chips and set aside.

In another large bowl, combine the flour, remaining 1 cup sugar, cocoa, cinnamon, baking soda, and remaining ¼ teaspoon salt. In a separate bowl, stir together the whiskey, water, oil, vinegar, and vanilla. Stir into the flour mixture until fully incorporated.

Fill each muffin cup three-quarters full with the cupcake batter. Add 1 tablespoon of the cream cheese mixture to the center of each cupcake.

Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan. Transfer to a wire rack and let cool for 20 minutes.

Miranda Lambert’s Whiskey Cupcakes

Ingredients

Whiskey Cupcakes (Yield: 18)

Preparation

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