Looking for a unique twist on classic cupcakes? Look no further than these White Claw Black Cherry Cupcakes! Made with the popular alcoholic seltzer beverage, these cupcakes are a perfect treat for any occasion.
The combination of the light and fluffy cupcake with the sweet and tangy black cherry flavor of the White Claw makes for a delicious and refreshing dessert. Topped with a creamy and smooth buttercream frosting, these cupcakes are sure to be a hit with anyone who loves a little bit of fruity fun in their desserts.
Prepare to have your taste buds and your guests wowed with these White Claw Black Cherry Cupcakes! The best part? They’re easy peasy to whip up, using basic ingredients that you can grab at your local grocery store. Perfect for a sunny backyard BBQ, a birthday bash or any gathering where you want to wow your friends and family with a tasty and unexpected treat.
So why not give these White Claw Black Cherry Cupcakes a try and see for yourself how delicious and easy they are to make? Your taste buds will thank you!
White Claw Black Cherry Cupcakes (Easy Boozy Recipe)
Equipment
- Standard 12-cup muffin tin (x2)
- 24 cupcake liners
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Piping bag with large star tip
- Wire cooling rack
- Toothpick (for doneness test)
Ingredients
To Make The Cupcake:
- 1 box white cake mix
- 1 can White Claw Black Cherry Hard Seltzer 12 fl oz / 355ml, divided: about 240ml for batter, 60ml for frosting
- 3 medium eggs
- ⅓ cup vegetable oil 80ml
To Make The Frosting:
- ½ cup butter unsalted, softened, 1 stick / 113g
- 3 cups powdered sugar sifted, 360g
- ¼ cup White Claw Black Cherry Hard Seltzer 60ml
- ½ teaspoon vanilla extract
- 24 fresh black cherries with stems or maraschino cherries, patted dry
Instructions
- Preheat your oven to 350°F / 175°C (180°C fan-forced). Line two 12-cup muffin tins with cupcake liners.
- In a large mixing bowl, combine the white cake mix, White Claw Black Cherry Hard Seltzer, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides halfway through, until the batter is smooth and well combined.1 box white cake mix, 1 can White Claw Black Cherry Hard Seltzer, 3 medium eggs, ⅓ cup vegetable oil
- Divide the batter evenly among the 24 cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the centre comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
- While the cupcakes cool, make the frosting. Beat the softened butter with an electric mixer on medium-high speed for 2 minutes until pale and fluffy. Reduce speed to low and add the sifted powdered sugar one cup at a time, beating after each addition. Add the White Claw Black Cherry Hard Seltzer and vanilla extract, then increase to medium-high and beat for 2-3 minutes until smooth and creamy. If the frosting is too thin, add powdered sugar 2 tablespoons at a time. If too thick, add a teaspoon of seltzer.½ cup butter, 3 cups powdered sugar, ¼ cup White Claw Black Cherry Hard Seltzer, ½ teaspoon vanilla extract
- Once the cupcakes are completely cool, frost using a piping bag fitted with a large star tip — start from the outside edge and swirl inward for a professional finish. Alternatively, spread the frosting on with an offset spatula or knife. Top each cupcake with a fresh black cherry.24 fresh black cherries with stems
