3 Intoxicating Boozy Cupcake Recipes

July 20th, 2016 by Desiree Smith

Happy Wednesday! If you’re in need of a pick-me-up to get over hump day, we’ve got just the thing: booze infused cupcakes. Yep, you can give your cupcakes a kick with these Shot Tops Flavor Infusers. Want to make them non-alcoholic? No problem, these recipes are easy to customize and still packed with flavor! Check out these three boozy cupcake recipes.


Rethink the classic Root Beer Float with this Tipsy Root Beer Float Cupcake project. With all the flavors of the drink you know and love, this cool cupcake idea also combines a tiny shot of spiked root beer. These tasty cupcakes make for a great bachelor party idea or would be a fun summertime treat at an upcoming family picnic. You can easily fill the Shot Top bottles with regular root beer so those who don’t drink can have fun as well.

Tipsy Root Beer Float Cupcakes



Stefani, owner of the blog Cupcake Project, infused Crème de Cacao and Godiva liqueur into buttercream to create these amazing chocolate martini cupcakes. For a non-alcoholic option, use vanilla buttercream icing and fill the Shot Top with chocolate milk! Get the full recipe here.

Chocolate Martini Cupcakes


Grapefruit fans, listen up – Beth Somers has an awesome recipe for you with these Paloma Cupcakes! For a non-alcoholic version, just add a shot of grapefruit juice.



Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

3 Replies

  1. grace sule says:

    I really love this Paloma cupcake and would want to try it out.could you please post the recipe?

    • Desiree Smith says:

      Hi Grace,

      Please do, they’re fantastic! When you click through to the YouTube video, the recipe is in the description under the video. I’ve also copied and pasted it here:

      – Shot Top Flavor Infusers – http://bit.ly/26fePRe
      – Cupcake Pan – http://bit.ly/1rkEgB6
      – Color Cups – http://bit.ly/1phjmB8
      – Micro plane
      – Tip 1M – http://bit.ly/1qZUaAz
      – Decorating Bags – http://bit.ly/20XMuuX

      – 1 grapefruit
      – 1 lime
      – 3 cups sifted cake flour
      – 1 teaspoon baking powder
      – ½ teaspoon baking soda
      – 1/2 teaspoon salt
      – 1/2 cup sour cream
      – ¼ cup tequila
      – 6 tablespoons (3/4 stick) butter, softened
      – 1-1/3 cups granulated sugar
      – 3 eggs

      – ¾- cup solid vegetable shortenin
      – ¾ cup (1-1/2 sticks) butter, softened
      – ¾ teaspoon reserved grapefruit zest
      – ¼ teaspoon reserved lime zest
      – 6 cups sifted confectioners’ sugar (about 1-1/2 pounds)
      – 3 tablespoons tequila
      – ¼ cup reserved fresh grapefruit juice
      – 1 tablespoon reserved fresh lime juice
      – 2 drops Wilton Pink Color Right Performance Color – http://bit.ly/1VCepS7
      – 1 drop Wilton Yellow Color Right Performance Color – http://bit.ly/1VCepS7
      – ½ teaspoon coarse sea salt

      – ½ cup tequila

      Preheat oven to 350ºF. Prepare muffin pans with baking cups.

      Zest grapefruit, measuring 1/2 teaspoon for cake batter and reserving 3/4 teaspoon for icing. Juice grapefruit, reserving 1/4 cup for cake batter and reserving 2 tablespoons for icing.

      Zest lime, measuring 1/2 teaspoon for cake batter and reserving 1/4 teaspoon for icing. Juice lime, reserving 2 teaspoons for cake batter and reserving 1 tablespoon for icing.

      In large bowl, combine flour, baking powder and salt.
      In small bowl, stir together sour cream, tequila and grapefruit juice.

      In second large bowl, beat butter, sugar, 1/2 teaspoon grapefruit zest and 1/2 teaspoon lime zest with electric mixer until light and fluffy. Add eggs; mix well. Add flour mixture alternately with sour cream mixture, beating until just combined. Divide batter evenly between baking cups, filling about 2/3 full.

      Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

      For icing, beat shortening, butter, reserved 3/4 teaspoon grapefruit zest and reserved 1/4 teaspoon lime zest in large bowl with electric mixer until smooth. Gradually add sugar, one cup at a time, beating well after each addition. Scrape sides and bottom of bowl often. Gradually add tequila, reserved 2 tablespoons grapefruit juice, reserved 1 tablespoon lime juice and icing colors; beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes. Sprinkle cupcakes with coarse salt.

      For infused cupcakes, cut a small opening in the tip of Shot Top infuser. Place cut opening in tequila and squeeze top to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Top infuser again to infuse cake with tequila.

      Makes about 2 dozen cupcakes

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