kentucky bourbon cupcakes


6 TBS butter - room temperature
¼ cup sugar
½ cup brown sugar
6 TBS sour cream - room temperature
2 tsp vanilla extract
3 large egg whites - room temperature
1 ¼ cups all purpose flour
2 teaspoons baking powder
1/4 tsp salt
4 TBS milk - room temperature
4 TBS bourbon whiskey


1 pound salted butter - room temp
8 oz of cream cheese - room temp
4 + cups (1 pound) of powdered sugar - sifted
1 tsp vanilla extract (optional)

preheat the oven to 350 F. prepare a cupcake pan with cupcake liners. in the bowl of an electric mixer with the paddle attachment, whip together the butter and sugars together until light and fluffy, about 3-4 minutes. add in the sour cream and vanilla--mix until well combined. add the egg whites in two batches, mixing until well combined after each egg and scrape down the sides of the bowl as needed. in a separate bowl, whisk together the flour, baking powder, and salt, set aside. combine the milk and bourbon, set aside. add half of the dry ingredients to the batter and mix until well combined. then add the bourbon mixture and mix until it's all incorporated. add the remaining dry ingredients until well combined. fill the cupcake liners about halfway. bake for approx. 16 minutes, or until a toothpick comes out clean. 

for the frosting: in the bowl of an electric mixer, combine the butter and cream cheese; cream together until light and fluffy. then add the vanilla; and finally the sugar one cup at a time. once the frosting is the right consistency, place in frosting bag or large zip lock bag (cut one corner).  frost cupcakes. store in an airtight container in the fridge for up to 3 days. serve at room temp.