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1
Preheat oven to 350 F. Prepare your cupcake pan with liners. You will need about 29-30 cupcake liners for this recipe.
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2
Sift all of the dry ingredients (flour, baking powder and salt) together in a bowl and set aside.
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3
In a large mixing bowl, cream together the butter and sugar for 3-4 minutes or until light and fluffy. Add in the eggs, one at a time, until everything is fully combined. Beat on medium high speed for another 3-4 minutes.
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4
Combine the milk and vanilla in a small bowl.
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5
Next, alternately add the sifted flour mixture and the milk and vanilla mixture into the creamed mixture, being sure to start by adding the flour, and end by adding the remaining flour. The pattern should look like this: 1/3 flour mixture, 1/2 milk mixture, 1/3 flour mixture, 1/2 milk mixture, 1/3 flour mixture. Be sure you do NOT over-mix the batter, or your cupcakes will turn out tough!
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6
Fill cupcake liners 2/3 of the way full with batter and bake at 350 F for 20-22 minutes, rotating the pan 180 degrees half way through baking.
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7
Allow to cool on a cooling rack. Once the cupcakes are cool enough to handle, mix the bourbon, water and sugar together in a small bowl. Take a teaspoon of the liquid and drizzle onto the top of the cupcakes. The liquid should instantly soak in.
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8
You are now ready to fill and frost your cupcakes as desired!
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9
Adapted from Eat, Live, Run.
