Bourbon Caramel Almond Cupcakes
These Bourbon Caramel Almond Cupcakes can only be described as an absolute flavor-bomb! They features a soft and fluffy almond cupcake that is infused with toasted almond flour and a splash of Kentucky bourbon! They are frosted with a silky cream cheese frosting and, here’s the best part, drizzled with a to-die-for bourbon salted caramel!
How to toast almond flour
The first step to making these Bourbon Caramel Almond Cupcakes is toasting the almond flour/meal! To toast, simply spread almond flour onto an even layer on a one baking sheet, then place into the oven. Every 5 or so minutes, remove it from the oven and mix it around – this just promotes even toasting and browning. Once most of the almond flour looks golden in colour, remove from the oven and let cool for about 10 minutes!
How to make Bourbon Almond Cupcakes
1. Toast the almond flour: As described above, toast the almond flour until it is evenly golden in color, then allow it to cool slightly for 10 minutes.
2. Beat eggs and sugar: Add the eggs, sugars, vanilla and almond extract to your stand mixer, then beat the three together for about 3-4 minutes. By the end, it should be fluffy, and be tripled in volume.
3. Add oil: Turn the stand mixer down to medium speed, then slowly drizzle the oil into the stand mixer while it continues to beat. After all the oil has been added, beat the mixture for another 30 seconds.
4. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, toasted almond flour, baking powder, and salt, then whisk them together to combine.
5. Alternate add the dry & wet to stand mixer: First add the 1/3 of the dry ingredients, then beat until just combined. Add ½ of the sour cream and bourbon, and beat until just combined. Continue adding the wet & dry in this order, until all of the ingredients have been added (you’ll finish with the dry).
6. Add to pan & bake: Pour the Bourbon Almond Cupcake batter into prepared cupcake pans, then place into the oven to bake! When done, allow the Bourbon Almond Cupcakes to cool completely before frosting!
Why add bourbon?
Bourbon, is a oak-aged spirit that is distinctively sweet in flavor, and has vanilla, oak, and caramel notes. These flavors lend themselves so beautifully to something like caramel, enhancing both the cupcakes and caramel’s warm caramel, nutty flavors. By adding the bourbon we are further intensifying those already present flavors in the caramel (vanilla, caramel, and nuts). The bourbon is that final touch, that je ne sais quoi flavor that people just can’t seem to put their finger on. The bourbon really amps up the flavor profile in the salted caramel, without making it detectably boozy in any way. It truly is such a great pairing for these nutty almond cupcakes!
My personal favorite bourbon is Woodford Reserve Kentucky Straight Bourbon
How to make bourbon salted caramel
Start by throwing the sugar and water into a large saucepan over medium heat. Allow the sugar to dissolve in the water, then increase the heat to medium-high and let the mixture turn amber. During this caramelization period, make sure you DO NOT stir it! Stirring the mixture can cause little sugar clumps/crystals to occur, leading to an unsmooth sauce.
After the sugar mixture has turned amber in color, add the cubed butter in, whisking as you add it. The mixture will bubble up quite a bit, so using a big enough whisk is important. If the butter doesn’t seem to want to incorporate, just vigorously whisk it, off the heat, until it does! After the butter has been added and is well-incorporated, add the heavy cream/bourbon mixture, vanilla, and salt, then whisk until well-combined again. Now simply allow the caramel to cool to at least room-temperature before using!
The salted caramel can be stored in the fridge in an airtight container for 2 weeks, or in the freezer for about 3 months.
Get the Recipe: Bourbon Caramel Almond Cupcakes
Ingredients
Bourbon Almond Cupcakes
- 1 cup (85g) Almond Flour
- 1 ½ cups (190g) All Purpose Flour,, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 1 cup (200g) White Sugar
- 1/2 cup (110g) Brown Sugar
- 3 Large Eggs
- 1 ½ tsp Almond Extract
- 1 tsp Vanilla Extract
- 3/4 cup (168g) Vegetable Oil
- 3/4 cup (180g) Sour Cream
- 1/4 cup (60g) Bourbon
Bourbon Salted Caramel
- 1/2 cup (115g) Heavy Cream
- 1-2 tbsp (15-30g) Bourbon,, to desired taste (2 tbsp has a strong bourbon flavor)
- 1 cup (200g) White Sugar
- 1/4 cup (60g) Water
- 6 tbsp (85g) Unsalted Butter,, at room temperature and cubed
- 1 tsp Vanilla
- 1 tsp Kosher Salt
Cream Cheese Frosting
- 1 cup (227g) Unsalted Butter,, at room temperature
- 1 cup (250g) Cream Cheese,, softened
- 7 cups Confectioners Sugar,, sifted
- 1 ½ tsp Vanilla
- Pinch of Salt
Equipment
- Stand mixer
Instructions
Bourbon Almond Cupcakes
- Preheat oven to 350°F, and prepare 2 cupcake pans with 20 liners.
- Place almond flour on a small cookie sheet and place it into the oven to toast for 15 minutes, ensuring you stir it every 5 minutes to promote even toasting. Once golden, allow to cool for 10 minutes.
- In a large sized mixing bowl, add the flour, cooled almond flour, baking powder, and salt, then whisk together to combine.
- In a stand mixer fitted with the paddle attachment, add eggs, white sugar, brown sugar, almond extract and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- Add the bourbon to the sour cream and lightly mix. On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream/bourbon mixture in between. Beat only until the batter becomes smooth.
- Add the batter evenly to the cupcake pans (20 total), then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Bourbon Salted Caramel
- In a measuring cup, mix together the heavy cream and bourbon. Set aside for later.
- In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
- Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
- Once the mixture has become amber in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
- Next, carefully add in the heavy cream+bourbon (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 5 minutes, then cover tightly, and allow to cool to room temperature before using. (Makes 1 cup, extras can be stored in the fridge for up to 2 weeks).
Cream Cheese Frosting
- In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla and salt, then beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. If too thick, add a little heavy cream to thin it out.
