Hot Cakes Cupcakes

Preheat your oven to 350°F. Line two standard muffin tins with 24 cupcake liners, and set aside.

In a large mixing bowl, using a handheld mixer on medium speed, beat together the Iron Hot Whiskey, vegetable oil, whole milk, large eggs, and ground cinnamon for 30 seconds or just until fully combined. Add the vanilla boxed cake mix to the bowl of wet ingredients and beat for an additional 1-2 minutes or until no lumps remain and the batter is light and fluffy.

Divide the batter evenly between the prepared muffin cups.

Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean, and the cupcakes have a light golden edge.

Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

While your cupcakes are baking and cooling, make your cream cheese frosting. Beat together in a large bowl on medium speed, the room temperature cream cheese and unsalted butter. You will need to beat them for 1-2 minutes or until smooth and fluffy.

To the beaten cream cheese, you will add the powdered sugar, one cup at a time, until all the powdered sugar has been added and the frosting is fluffy and smooth.

Add the heavy cream and Iron Hot whiskey and beat for an additional 1-2 minutes. If your frosting is too thin, you may need to add a little more powdered sugar (¼ cup at a time).

Transfer the frosting to a large piping bag or heavy-duty zip-top bag fitted with a large piping tip. Refrigerate your cream cheese frosting for a minimum of 30-45 minutes to allow the frosting to firm up before piping it onto your cupcakes.

Once your cupcakes are completely cooled, frost your cupcakes and add the additional optional garnishes if desired. Enjoy responsibly!