Whiskey Cream Filled Cajeta Cupcakes

Whiskey, cream, and cajeta all together in a cupcake… Could anything sound better?
 

This delicious concoction was created after I had tons of leftover cupcakes from an order for 30 cupcakes for my good old friends gradation. She wanted vanilla and italian cream cupcakes, and since I had never cut either recipe in half I didn’t want to experiment with these.
The results?
25 extra cupcakes, plus at least 24 mini cupcakes.
Yeah, that’s a lot of cupcakes.
I wanted to make a bunch of beautifully decorated cupcakes and make them look very professional, but honestly I ran out of time. I only have 1 12 cupcake pan so I had to bake them one sheet at a time. I spent over 4 hours making these cupcakes, and by that time I was rushing to get everything I had to do that day done before I went to work.
While these cupcakes aren’t the prettiest most professional looking, they sure are delicious!
I wanted to mix up the regular old vanilla cupcake, so I filled them with whiskey whip cream, and topped it off with a decadent cajeta buttercream.
Best. Decision. Ever.
For the cupcakes I used my favorite Vanilla Cupcake recipe from Magnolia Bakery, the frosting slightly adapted from them as well.

Whiskey Cream Filled Cajeta Cupcakes

(Recipe Adapted from Magnolia Bakery)
Vanilla Cupcakes
 
1-1/2 cups self-rising flour
1-1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups white sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla
Directions
 

Preheat oven to 350°F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
In a small bowl, combine the flours and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.

Cajeta Buttercream


1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
1/4 Bourbon Cajeta, or regular Cajeta

Directions

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Add Cajeta and mix until incorporated. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Whiskey Whip Cream

(Recipe Adapted from SarahEatsAustin)

1 cup heavy whipping cream
2 tbls sugar
2 tbls whiskey

Directions

In a stand mixer fitted with the whisk attachment, whip heavy cream until it starts getting thicker, add sugar and whiskey and continue whipping until stiff peaks form. Be careful not to over beat!

Assemble

Using a paring knife, cut holes in the tops of your cupcakes. Spoon the cream into the holes, and cover and frost with your buttercream. Eat and enjoy!

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