Food & Drink

Miranda Lambert’s Whiskey Cupcakes

“The look of surprise when that whiskey taste hits folks’ tongues? It’s not what people expect. It’s even better,” writes the country artist in her new cookbook

Photo: Emily Dorio

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.

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  • 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


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

From Y’all Eat Yet? Welcome to the Pretty B*tchin’ Kitchen by Miranda Lambert. Copyright © 2023 by Miranda Lambert. Published by Dey Street Books.