An adult treat for Easter: vodka-infused cupcakes

Mass Appeal

Jennifer Remillard, owner of Sassy Mama’s Delectible Cupcakes, taught us how to make fruity, vodka-infused cupcakes for the grown-up’s Easter basket. 



  • 2 ½ C (10.62 oz) all-purpose flour
  • 2 TSP baking powder
  • ¼ TSP salt
  • 12 TBSP (1 ½ sticks) unsalted butter, softened
  • 1 ½ C granulated sugar
  • 2 TSP vanilla extract
  • 2 large brown eggs
  • ½ C cranberry juice
  • ¼ C vodka
  • ¼ C whole milk
  • 1/8 C raspberry liquor
  • 1/8 C elderflower liquor


  • 2 C (4 sticks) unsalted butter
  • 7 C confectioners’ sugar, sifted
  • 1/8 C raspberry liquor
  • 1/8 C vodka
  • ¼ C whole milk



  • Preheat oven to 350°F. Line cupcake tins with compostable liners. Set aside.
  • Combine sifted flour, baking powder, and salt into a medium mixing bowl. Set aside.
  • In the bowl of electric mixer, using a paddle attachment, combine unsalted butter, and sugar, until combined. Add the eggs, one at a time.
  • Next, add half of the flour mixture and half of the wet ingredients. Beat to combine. Add remaining dry ingredients and the remaining liquid ingredients. Beat until combined – be careful not to over mix.
  • Using a 3 TBSP scoop, fill cupcake tins. Bake for 18 minutes, rotating them half way through. Cool the cupcakes in the pan for about 5 minutes, then remove them from pan to cool on cooling racks.


  • in the raspberry liquor, vodka, and milk; beat until smooth and fluffy.
  • Using a 1M decorating tip, frost the cupcakes. Serve on a platter or in a martini glass. Add some purple sanding sugar to give it sparkle!
  • In the bowl of electric mixer, beat unsalted butter for 3-5 minutes. Then add sifted confectioners’ sugar. Next, slowly pour

Adapted from “The Boozy Baker”

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