Jack Daniels Tennessee Honey Whiskey Cupcakes

These Jack Daniels Honey Tennessee Whiskey Cupcakes with a Boozy Drizzle are filled with boozy goodness. In the cupcake, in the frosting and in the drizzle!

Ingredients:
For the Cupcakes:
¾ cup butter softened
1 cup sugar
2 large eggs
1 t vanilla bean paste or vanilla extract
1½ cups flour
½ t salt
1¼ t baking powder
3 T Jack Daniels Tennessee Honey Whiskey
3 T Milk

For the Boozy Drizzle:
¾ cup brown sugar
½ cup Jack Daniels Tennessee Honey Whiskey
1 T unsalted butter

For the Buttercream Frosting:
1 cup butter room temperature
4 cups powdered sugar
1 t vanilla bean paste or vanilla extract
2 T Jack Daniels Tennessee Honey Whiskey
¼ cup heavy cream as much as needed to get correct consistency

Instructions:
To Make the Cupcakes:
Preheat oven to 350F.
Cream together the butter and sugar until light and fluffy.
Add eggs and vanilla and mix just to incorporate.
Whisk together flour, salt and baking powder. Add to the wet mixture and beat until just combined.
Add the whiskey and milk until just combined.
Line 12 muffin cups with cupcake liners and divide batter evenly into cups; approximately ⅔ full for each cup.
Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
Cool completely on a wire cake cooling rack before frosting.

To Make the Boozy Drizzle:
Add all ingredients together in a small pan, bring to a boil and boil for 1-2 minutes. Remove from heat and let cool before drizzling on cupcakes.

To Make the Buttercream Frosting:
Cream butter until light and fluffy. Slowly add the powdered sugar.
Add the vanilla and Jack Daniels Tennessee Honey and combine thoroughly.
Add the cream a Tbsp at a time until your frosting is very light and fluffy and the correct consistency.
Using a large serrated icing tip, pipe the frosting onto cupcakes.
Garnish with the Boozy Drizzle.

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