Decadent Bourbon Caramel Almond Cupcakes with Salted Caramel Drizzle
Prepare for an explosion of flavors with these exquisite Bourbon Caramel Almond Cupcakes! Each delightful treat features a soft, incredibly fluffy almond cupcake, baked to perfection with the rich, nutty notes of toasted almond flour and a generous splash of fine Kentucky bourbon. Crowned with a luxurious, silky cream cheese frosting, the true magic unfolds with a lavish drizzle of homemade bourbon salted caramel – a truly irresistible combination that will leave your taste buds craving more. These aren’t just cupcakes; they’re a sophisticated dessert experience, perfect for any special occasion or when you simply desire an extraordinary indulgence.
Unlocking Flavor: The Art of Toasting Almond Flour
The secret to the deep, complex almond flavor in these Bourbon Caramel Almond Cupcakes begins with a crucial first step: toasting the almond flour (or almond meal). This simple technique transforms ordinary almond flour into a fragrant, golden ingredient that adds an unparalleled depth to your cupcakes. Toasting activates the natural oils in the almonds, intensifying their nutty essence and creating a more pronounced, sophisticated flavor profile that truly shines through in the finished dessert.
To achieve this golden perfection, simply spread your almond flour in an even, thin layer across a single baking sheet. This ensures that every granule gets exposed to the heat evenly, preventing some parts from burning while others remain raw. Place the baking sheet into a preheated oven (usually around 350°F or 175°C, as specified in the recipe). The key to even toasting is regular agitation. Every 5 minutes or so, remove the baking sheet from the oven and use a spatula or spoon to mix the almond flour around thoroughly. This prevents hot spots and promotes uniform browning, ensuring a consistent, delicious flavor. Continue this process until most of the almond flour achieves a beautiful golden hue and releases a wonderfully aromatic, toasted scent. Once it reaches this stage, promptly remove it from the oven and transfer it to a separate, cool plate or bowl to prevent further cooking. Allow it to cool completely for at least 10-15 minutes before incorporating it into your cupcake batter. A properly toasted and cooled almond flour is the foundation for a truly exceptional almond cupcake.
Crafting the Perfect Bourbon Almond Cupcakes: A Step-by-Step Guide
Creating these moist and flavorful Bourbon Almond Cupcakes is a rewarding process. Follow these detailed steps to ensure a perfectly baked treat every time:
- Toast the Almond Flour with Precision: As outlined above, begin by toasting your almond flour until it reaches a uniform golden brown and emits a rich, nutty aroma. This crucial step elevates the almond flavor in your cupcakes. After toasting, spread it out and let it cool completely for at least 10 minutes. Warm almond flour can affect the batter’s consistency.
- Aerate Eggs and Sugars for Fluffy Texture: In the bowl of your stand mixer, fitted with the whisk attachment, combine the large eggs, both white and brown sugars, vanilla extract, and almond extract. Beat these ingredients together on high speed for a generous 3-4 minutes. This process is vital for incorporating air, which results in a light and airy cupcake texture. You’ll notice the mixture becoming significantly lighter in color, thick, and at least tripling in volume, resembling a luxurious ribbon.
- Slowly Incorporate the Oil: Reduce the stand mixer speed to medium-low. With the mixer still running, slowly and steadily drizzle in the vegetable oil. Adding the oil gradually allows it to emulsify properly with the aerated egg mixture, creating a smooth and stable batter. Once all the oil has been added, continue beating for an additional 30 seconds to ensure everything is thoroughly combined without deflating the air you’ve built up.
- Prepare the Dry Ingredient Blend: In a separate, medium-sized mixing bowl, whisk together the all-purpose flour, the now-cooled toasted almond flour, baking powder, and salt. Whisk vigorously for about 30 seconds to ensure all ingredients are evenly distributed. This prevents pockets of leavening agents or salt in your baked goods.
- Alternate Wet and Dry for Perfect Consistency: This step is critical for developing the right texture in your cupcakes. Begin by adding approximately one-third of your dry ingredient mixture to the stand mixer. Beat on low speed just until combined – overmixing here can lead to tough cupcakes. Next, add half of the sour cream and bourbon mixture, beating gently until just incorporated. Continue this alternating pattern, adding another third of the dry ingredients, followed by the remaining sour cream and bourbon, and finally, the last third of the dry ingredients. Always finish with a dry ingredient addition and beat only until the batter is smooth and no streaks of flour remain. The sour cream adds moisture and tenderness, while the bourbon introduces its signature warmth.
- Fill and Bake to Golden Perfection: Evenly divide the Bourbon Almond Cupcake batter among your prepared cupcake pans, typically filling each liner about two-thirds full to allow for proper rising. Place the pans into your preheated oven and bake according to the recipe’s specified time. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs attached, they are ready. Once baked, remove them from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely. This prevents overbaking and ensures a tender crumb. Cooling completely is essential before frosting to avoid a melted mess!
The Magic Ingredient: Why Bourbon Elevates These Cupcakes
Bourbon, an iconic oak-aged American whiskey, is far more than just an alcoholic spirit in these cupcakes; it’s a sophisticated flavor enhancer that adds incredible depth and complexity. Its distinctive profile is inherently sweet, characterized by rich notes of vanilla, toasted oak, and deep caramel. These flavors are not just complementary but truly symbiotic with the sweet, nutty essence of almond and the buttery richness of caramel. By incorporating bourbon into both the cupcake batter and, most notably, the salted caramel drizzle, we’re not merely adding alcohol but intensifying and harmonizing the existing flavor notes.
Think of bourbon as that “je ne sais quoi” – that undefinable, alluring quality that makes these Bourbon Caramel Almond Cupcakes truly stand out. It amplifies the warm, inviting undertones of caramel and vanilla already present, while also highlighting the inherent nuttiness of the almonds. The alcohol content largely evaporates during the baking and caramel-making processes, leaving behind only its sublime essence. This means you get all the magnificent flavor without any overtly boozy taste, making these cupcakes appealing to a wide audience. It creates a subtle warmth and a multi-layered taste experience that will have everyone trying to pinpoint that special, irresistible flavor.
When selecting a bourbon, consider one that you enjoy drinking. A good quality bourbon like Woodford Reserve Kentucky Straight Bourbon, known for its balanced notes and smooth finish, is an excellent choice. Other reputable bourbons such as Maker’s Mark, Bulleit, or Four Roses also work wonderfully. The richer the bourbon’s character, the more pronounced its contribution to the overall flavor profile of these nutty almond cupcakes will be. It’s truly a pairing made in dessert heaven!
Mastering Bourbon Salted Caramel: A Rich and Velvety Drizzle
This homemade bourbon salted caramel is the crown jewel of these cupcakes, offering a perfect balance of sweet, salty, and a hint of boozy warmth. While making caramel can seem intimidating, with a few key tips, you’ll achieve a smooth, rich sauce every time.
Begin by combining the white sugar and water in a large, heavy-bottomed saucepan over medium heat. The heavy bottom helps distribute heat evenly and prevents scorching. Allow the sugar to dissolve completely in the water, stirring occasionally with a wooden spoon or heat-proof spatula, until the mixture is clear and simmering. Once the sugar has dissolved, increase the heat to medium-high. This is where the magic of caramelization truly begins. From this point forward, it is absolutely crucial that you **DO NOT** stir the mixture. Stirring can introduce air bubbles and cause the sugar to crystallize, resulting in a grainy, unsmooth sauce rather than the silky liquid you desire. Instead, gently swirl the pan occasionally to ensure even cooking. Watch carefully as the mixture bubbles and slowly changes from clear to a pale yellow, then to a rich amber color. This transformation typically takes about 8-12 minutes, but it can happen quickly once it starts to darken. Keep a close eye on it, as burnt sugar is bitter and unusable.
Once the sugar syrup has transformed into a beautiful amber hue, immediately remove the saucepan from the heat. This is the moment to carefully add the cubed, room-temperature unsalted butter. Add it slowly, whisking vigorously as you do so. Be prepared: the mixture will bubble up quite a bit and might seize temporarily due to the temperature difference. This is normal. A large, heat-resistant whisk is essential here for both safety and effectiveness. If the butter seems to resist incorporating and the mixture looks separated, don’t panic! Simply remove the pan completely from the heat and continue to whisk vigorously until the butter is fully melted and incorporated, creating a homogenous, glossy sauce. Next, gradually whisk in the pre-mixed heavy cream and bourbon, along with the vanilla extract and kosher salt. Again, the mixture will bubble and steam intensely. Continue whisking until everything is beautifully combined and the caramel is smooth. The bourbon’s warmth will infuse throughout, adding another layer of complexity. Now, simply allow the bourbon salted caramel to cool to at least room temperature before using it to drizzle over your frosted cupcakes. As it cools, it will thicken to a perfect consistency for drizzling. Any leftover caramel can be stored in an airtight container in the fridge for up to 2 weeks or frozen for about 3 months, ready to elevate future desserts!
Get the Recipe:
Bourbon Caramel Almond Cupcakes
Pin
Rate
Ingredients
Bourbon Almond Cupcakes
- 1 cup (85g) Toasted Almond Flour
- 1 ½ cups (190g) All Purpose Flour, measured correctly (see notes)
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 1 cup (200g) Granulated White Sugar
- 1/2 cup (110g) Light Brown Sugar
- 3 Large Eggs, at room temperature
- 1 ½ tsp Almond Extract
- 1 tsp Vanilla Extract
- 3/4 cup (168g) Vegetable Oil
- 3/4 cup (180g) Sour Cream, at room temperature
- 1/4 cup (60g) Bourbon
Bourbon Salted Caramel
- 1/2 cup (115g) Heavy Cream
- 1-2 tbsp (15-30g) Bourbon, adjust to desired taste (2 tbsp yields a stronger bourbon flavor)
- 1 cup (200g) Granulated White Sugar
- 1/4 cup (60g) Water
- 6 tbsp (85g) Unsalted Butter, at room temperature and cubed
- 1 tsp Vanilla Extract
- 1 tsp Kosher Salt
Cream Cheese Frosting
- 1 cup (227g) Unsalted Butter, at room temperature
- 1 cup (250g) Cream Cheese, softened, full-fat is recommended
- 7 cups Confectioners Sugar, sifted (or powdered sugar)
- 1 ½ tsp Vanilla Extract
- Pinch of Fine Sea Salt
Equipment
-
Stand mixer with paddle and whisk attachments
-
Cupcake pans and liners
-
Large heavy-bottomed saucepan
-
Candy thermometer (optional, but recommended for caramel)
Instructions
Bourbon Almond Cupcakes
-
Preheat your oven to 350°F (175°C). Line two standard 12-cup cupcake pans with a total of 20 paper liners. This recipe yields approximately 20 cupcakes.
-
**Toast Almond Flour:** Spread the almond flour evenly on a small baking sheet. Place it in the preheated oven to toast for about 10-15 minutes, stirring every 5 minutes to ensure even browning. The flour should be golden and fragrant. Once toasted, immediately transfer it to a separate plate or bowl and let it cool completely for at least 10 minutes.
-
In a large mixing bowl, whisk together the all-purpose flour, the cooled toasted almond flour, baking powder, and table salt. Set aside.
-
In the bowl of a stand mixer fitted with the whisk attachment, add the large eggs, granulated white sugar, light brown sugar, almond extract, and vanilla extract. Beat on high speed for approximately 5 minutes until the mixture is thick, pale yellow, fluffy, and has significantly increased in volume (tripled). Scrape down the sides of the bowl with a spatula, then reduce the mixer speed to medium-low. Slowly drizzle in the vegetable oil until fully incorporated. Once all the oil has been added, beat for another minute to ensure a smooth emulsion.
-
In a separate small bowl, lightly mix the bourbon into the sour cream. With the stand mixer on low speed (paddle attachment can be used for this stage), add the dry flour mixture to the wet ingredients in three additions, alternating with the sour cream/bourbon mixture in between. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until the batter is just combined and smooth, being careful not to overmix, as this can lead to tough cupcakes.
-
Divide the cupcake batter evenly among the 20 prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before proceeding with frosting.
Bourbon Salted Caramel
-
In a heatproof measuring cup or small bowl, combine the heavy cream and bourbon. Stir well and set aside; this mixture should be at room temperature or slightly warmed to prevent seizing the caramel later.
-
In a large, heavy-bottomed saucepan (at least 3-quart capacity) over medium heat, combine the granulated white sugar and water. Stir gently with a heatproof spatula or wooden spoon until the sugar completely dissolves and the mixture begins to simmer.
-
Once simmering, increase the heat to medium-high. Allow the mixture to boil undisturbed. **DO NOT STIR** the sugar syrup once it starts boiling, as this can cause crystallization. You can gently swirl the pan occasionally to promote even cooking. Watch carefully as the syrup changes color, from clear to pale yellow, then to a rich amber (this usually takes 8-12 minutes). For precision, use a candy thermometer; aim for 340-360°F (170-182°C).
-
Once the caramel reaches the desired amber color (and temperature), immediately remove the saucepan from the heat. Carefully add the cubed, room-temperature unsalted butter, whisking vigorously as you add it. The mixture will bubble up rapidly and intensely; exercise caution. Continue whisking until all the butter is fully incorporated and the caramel is smooth and glossy. If the butter separates, remove from heat and whisk forcefully until it comes together.
-
Next, carefully and slowly pour in the heavy cream and bourbon mixture (it will bubble and steam vigorously again, so be cautious). Add the vanilla extract and kosher salt. Whisk continuously until the caramel is completely smooth and all ingredients are well-combined. Remove the caramel from the heat, allow it to cool in the saucepan for 5-10 minutes, then transfer it to a heatproof jar or container. Cover tightly and let it cool completely to room temperature before using for drizzling (it will thicken considerably as it cools). This recipe yields approximately 1 cup of delicious caramel. Leftovers can be stored in an airtight container in the refrigerator for up to 2 weeks.
Cream Cheese Frosting
-
In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), beat together the softened unsalted butter and softened cream cheese on medium-high speed for about 2 minutes, until light, fluffy, and well-combined. Scrape down the sides and bottom of the bowl thoroughly. Gradually add the sifted confectioners’ sugar in small additions, beating on low speed between each addition. Once all the sugar is incorporated, add the vanilla extract and a pinch of fine sea salt. Beat on low to combine, then increase the speed to medium-high and beat for another 2-3 minutes until the frosting is smooth, creamy, and airy. If the frosting is too thick, add a teaspoon of heavy cream at a time until it reaches your desired piping consistency. If it’s too thin, you can add a little more sifted confectioners’ sugar. Once finished, frost the completely cooled Bourbon Almond Cupcakes and drizzle generously with the cooled Bourbon Salted Caramel. Enjoy!
Notes
**Room Temperature Ingredients:** For optimal baking results, ensure your eggs, sour cream, butter, and cream cheese are at room temperature. This allows them to combine more smoothly and evenly, creating a more cohesive and consistent batter/frosting.
**Bourbon Choice:** While Woodford Reserve is recommended, any good quality Kentucky Straight Bourbon will work well. Experiment with different brands to find your favorite flavor profile!
**Caramel Safety:** Be extremely careful when working with hot sugar and caramel. It can cause severe burns. Keep children and pets away from the stove. Use oven mitts and long sleeves for protection, and be mindful of intense bubbling and steam when adding butter and cream.
**Storage:** Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best flavor, bring refrigerated cupcakes back to room temperature before serving. Unfrosted cupcakes can be frozen for up to 2 months.