Blackberry Mint Julep Cupcakes

Oh hello!

I am back again with another cupcake recipe for you! This boozy little gem cam to fruition on Friday night as Seth and I were perusing the latest Food and Wine magazine. We spotted a recipe for a Blackberry Mint Julep and my first thought, of course, was how delish that would be in cupcake form. Now I know we are a week past the Derby, but in my mind, it is always a good time for bourbon and blackberries. Most of the existing mint julep cupcake recipes I found used mint extract, but I didn't want to use extract in the cupcakes or the frosting. So I sort of improvised with fresh mint and I think the balance was perfect!

Blackberry Mint Julep Cupcakes

Makes about 30 cupcakes

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

3 eggs

6 tablespoons bourbon

1 teaspoon vanilla extract

4 sprigs of fresh mint, chopped very fine

2 cups sour cream

Preheat oven to 350 degrees F.

In a medium bowl sift together the flour, baking soda, baking powder, and salt. 

In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the bourbon, vanilla and mint; mix well. 

Add the flour mixture to creamed mixture alternately with sour cream. The batter will be fairly thick. 

Fill paper-lined muffin cups with 1/4 cup of batter. I used an ice cream scoop and one full scoop was the perfect amount of batter. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.

For the filling, I used my Raspberry Filling Recipe, but I just substituted frozen blackberries. When the cupcakes are cool, remove the centers with an apple corer and fill them with the filling. You can spoon the filling in since it is thick, or use a pastry bag and tip.

Fresh Mint Julep Frosting 

2 sticks of butter, softened

6 cups powdered sugar

pinch of salt

4 sprigs of fresh mint, chopped very fine

5 tablespoons bourbon

2 - 3 tablespoons milk

Beat butter, bourbon, mint, and salt until smooth.  The constancy might look a little grainy, but don't worry, it doesn't stay that way for very long.  Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Frost as desired and garnish with a fresh blackberry!

{cupcakes and frosting source: adapted from Baked Perfection}

I hope that everyone had a wonderful weekend and Mother's Day!