Fireball Cupcakes are super fun cinnamon whiskey desserts that are perfect for your next 21+ party! Easy to make and topped with a fireball buttercream frosting, these are decadent sweet treats your friends will love!
Does the world NEED Fireball Cupcakes? Probably not.
Is the world better with Fireball Cupcakes? Absolutely!
These boozy cupcakes were born out of a longstanding running joke between some good friends. Because of this longstanding inside joke, there is always Fireball at our house. And the first time I made these cupcakes, I knew I had to make them again. They are super tasty!
If you are a fan of cinnamon and you like cupcakes (and you and your guests are 21+), then you will love this Fireball Cupcake recipe!
Jump to:
🌟 Why this recipe works
This Fireball Cupcake recipe is on, well, fire! Here’s a few reasons to love these boozy treats:
- Easy: The steps are easy to follow, even for beginning bakers! I’ve included step-by-step photos and instructions in this post, and easy instructions in the recipe card at the bottom of the post.
- Simple ingredients: Other than the Fireball, which you can find at your local liquor store, you can find all of the other ingredients at your local grocery store.
- Flavorful: There’s just enough Fireball and ground cinnamon to make these cupcakes nice and flavorful without being overpowering.
- Fun: The fun factor is at an all-time high with these delicious treats!! Such a delicious alternative to everyday vanilla or chocolate cupcakes.
- 21+: These are alcohol-infused cupcakes, so they are special adults-only treats.
🛒 Ingredient notes
Measurements and a full list of ingredients can be found in the recipe card at the bottom of this post. Here are some notes about key ingredients.
Flour – I use all-purpose flour for these cupcakes and have not tested this recipe with any other type of flour. If you decide to try an alternative flour, please leave a comment and let us know how it turned out!
Fireball Whisky – This classic cinnamon whiskey liqueur can be found at most liquor stores around the US. You can substitute any other cinnamon-flavored whiskey, like Jim Beam Kentucky Fire or Jack Daniels Tennessee Fire. If you prefer to make this without alcohol, try making a Simple Syrup with cinnamon sticks to infuse the cinnamon flavor.
Heavy cream or milk – I use this instead of vegetable oil to create a moist cupcake.
Butter – use unsalted butter that has been softened to room temperature.
Eggs – like the butter, make sure you take three large eggs out of the refrigerator 30 minutes to an hour before you start making the cupcakes. They should be at room temperature before you mix them into the batter.
The photo above shows the ingredients for the cinnamon buttercream. I think a buttercream frosting works better than a cream cheese frosting with these cupcakes.
Like with the batter, you want to make sure your unsalted butter is at room temperature before you start making the buttercream.
If you like, you can add a splash of Fireball to the buttercream batter while it’s mixing. Take care not to use too much Fireball as it can thin the frosting.
✅ Step-by-step instructions
If you are new to baking or need some troubleshooting help, visit our Basics of Baking Guide. It has all our best baking tips and some of the most common baking FAQs!
- Preheat the oven to 375°F. Line two muffin pans with 16 cupcake liners; set aside. If you have one cupcake pan, plan to work in two batches.
Make the cupcakes
- In a large bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer (or in a separate large bowl using a hand mixer), beat the butter on medium speed until it’s light and creamy, about 2 minutes. Then add the sugar and beat together until light and fluffy, about 3 to 4 minutes.
- Gradually beat in the eggs, one at time. Then add the Fireball and the vanilla extract.
- Slowly add the dry ingredients to the wet ingredients and add the milk or cream. Mix together just until combined.
- Scoop out the batter and fill each prepared cupcake liner about ¾ of the way full with batter.
- Bake at 375°F for 5 minutes. Baking at this higher temp for 5 minutes first is what creates a taller dome structure to the top of cupcakes. Lower the heat to 350°F and bake for 18-22 minutes, or when a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes. Meanwhile, make the frosting.
Make the frosting
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter until creamy. Gradually add 1 cup of powdered sugar at a time, and beat together. Then add the cinnamon and mix just until combined.
- Add the heavy cream, Fireball, and vanilla and beat until combined and smooth
- Transfer frosting to a piping bag fitted with an extra large round tip. Once the cupcakes have cooled down a bit, pipe frosting on top and top with sprinkles, if desired.
Happy baking!
👩🏻🍳 Recipe FAQs
In general, buttercream frosting can remain safely at room temperature for up to two days; longer than that, it should be refrigerated.
According to a study from the U.S. Department of Agriculture’s Nutrient Data lab, “food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there’s still 5 percent of it.” (source: Food Network)
Unfrosted, you can store the cupcakes in an airtight container at room temperature for up to four or five days; store the frosting in a separate airtight container in the refrigerator for up to four days. If the cupcakes are frosted, store them in an airtight container at room temperature for up to two days. If you plan to store them for longer than two days, place them in the refrigerator.
🍽 Serving ideas
These fireball cupcakes are delicious on their own and will shine on any dessert table. But since these are made for the 21+ crowd, serve them with shots of Fireball Cinnamon Whisky!
Make these for Father’s Day, bachelor or bachelorette parties, surprise your best friend on his/her/their birthday, or make them as a unique cupcake recipe for your next BBQ.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Mixing bowls: You’ll need a large mixing bowl for the dry ingredients, and then another large bowl if you are using a hand mixer versus stand mixer.
- Mixer: You’ll need either a stand mixer or a large mixing bowl and hand mixer to mix together the cupcake batter and the frosting batter.
- Spatula: A silicone spatula makes it easy to scrape down the sides of the stand mixer.
- Cookie/Ice Cream scoop: a large cookie or ice cream scoop makes it easy to portion out equal amounts of cupcake batter into each cupcake liner.
- Muffin tin: you will need two 12-cup muffin pans or you can use one muffin tin and work in batches.
- Pastry bag: optional, but a pastry bag with large star tip makes it easy to pipe the buttercream frosting onto the top of the cupcakes.
More baking recipes
In the baking mood? From cookies to cakes, and everything in-between, we’ve got tons of baking recipes to try! Continue your baking streak with one of these delicious dessert recipes!
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Fireball Cupcakes
Equipment
- 2 12-cup Muffin Pans
Ingredients
For the cupcakes
- 2 cups all-purpose flour
- 3 Tablespoons cornstarch
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons Fireball or other Cinnamon Whiskey
- 1 Tablespoon vanilla extract
- ¾ cup milk
For the frosting
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons heavy cream
- 1 teaspoon Fireball
- 1 teaspoon vanilla extract
- pinch kosher salt
- optional: sprinkles
Instructions
- Preheat the oven to 375°F. Line two muffin pans with 16 cupcake liners; set aside.
Make the cupcakes
- In a large bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer (or in a separate large bowl using a hand mixer), beat the butter until it's light and creamy, about 2 minutes. Then add the sugar and beat together until light and fluffy, about 3 to 4 minutes.
- Gradually beat in the eggs, one at time. Then add the Fireball and the vanilla.
- Slowly add the dry ingredients to the wet ingredients and add the milk. Mix together just until combined.
- Use a cookie scoop to scoop out the batter and fill each prepared cupcake liner about ¾ of the way full with batter.
- Bake at 375°F for 5 minutes. Lower the heat to 350°F and bake for 18-22 minutes, or when a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes. Meanwhile, make the frosting.
Make the frosting
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter until creamy. Gradually add 1 cup of powdered sugar at a time, and beat together. Then add the cinnamon and mix just until combined.
- Add the heavy cream, Fireball, and vanilla and beat until combined and smooth
- Transfer frosting to a piping bag. Once the cupcakes have cooled down a bit, pipe the frosting on top and top with sprinkles, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You don’t have how much milk to use . I have my batter all made, then seen add milk and now don’t know how much to add.
Ack! Tiffany, we’re so sorry! Human error. It was there before but must have been accidentally deleted when we updated. Thank you for pointing that out. It’s added now: 3/4 cup milk!