As I shared with you last week, I’m heading to the Jeff Kyle 400 NASCAR race in Indianapolis with Crown Royal next weekend. I can’t wait to experience my first NASCAR event and come up with some new and exciting ways to drink Crown Royal!
I thought is was time for a new cupcake, and wondered if incorporating a little Crown Royal into the cake and frosting would work. It turns out that is works very well! Don’t worry about the flavor of the Crown Royal being too strong. The hints of vanilla and fruit are what really come through. I can’t wait to hear what you think!
Crown Royal Butter Pecan Cupcakes
Cupcake Ingredients:
1/2 C unsalted butter, room temp
1/2 C chopped pecans
1 1/2 C flour
3/4 tsp baking powder
1/2 tsp baking soda
1 C brown sugar
1/4 tsp salt
2 eggs, room temp
2 tsp vanilla extract
1 TBSP Crown Royal
3/4 C buttermilk, room temp
Cupcake Directions:
-Preheat oven to 350 degrees
-Line cupcake tine with paper liners.
-Sift flour, baking powder, and baking soda into a medium bowl.
-In a mixing bowl combine the sugar, salt and 1 stick of soft butter.
-Beat at medium speed for 5 minutes.
-Add eggs, one at a time, then add vanilla and Crown Royal with the very last egg. Beat until well combined.
-On low speed, add the flour mixture…..alternate with milk. Begin and end the addition with the flour.
-Add nuts with the last addition of flour.
-Stir batter only to fully blend all ingredients.
-Fill the cupcake tins with cupcake batter until 3/4 full.
-Bake 20-25 minutes or until an inserted toothpick comes out clean.
-Cool in cupcake tin for 10 minutes.
-Remove from cupcake tin then completely cool them on a wire rack.
Frosting
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 tsp vanilla
2 tsp Crown Royal
Frosting Directions:
-Beat the softened butter on its own until smooth.
-Add vanilla extract.
-Add powder sugar into the creamed butter until it becomes a smooth and thick texture.
– Gradually add heavy whipping cream until completely mixed.
-If the frosting is too thick, add several drops of heavy cream, if the frosting is too thin, add more powdered sugar.
-Add the Crown Royal and stir it into the frosting.
-Take a spoonful of the frosting and hold the spoon upside down. If the frosting drops off the spoon add more powdered sugar. If the frosting doesn’t fall off the spoon then it is ready.
-Scoop the frosting into the a pastry bag with a large frosting#15 tip .
-Twist the open end of the pastry bag to push the frosting to the tip
-Frost the cupcakes from the outside edge working inward to the circle.
Have you ever made a dessert with Crown Royal? How about a special cocktail? I’d love to try it! Share in the comments below!
- Cupcake Ingredients:
- ½ C unsalted butter, room temp
- ½ C chopped pecans
- 1½ C flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 C brown sugar
- ¼ tsp salt
- 2 eggs, room temp
- 2 tsp vanilla extract
- 1 TBSP Crown Royal
- ¾ C buttermilk, room temp
- Frosting Ingredients:
- 1 C soft unsalted butter
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
- 1 tsp vanilla
- 2 tsp Crown Royal
- Cupcake Directions:
- -Preheat oven to 350 degrees
- -Line cupcake tine with paper liners.
- -Sift flour, baking powder, and baking soda into a medium bowl.
- -In a mixing bowl combine the sugar, salt and 1 stick of soft butter.
- -Beat at medium speed for 5 minutes.
- -Add eggs, one at a time, then add vanilla and Crown Royal with the very last egg. Beat until well combined.
- -On low speed, add the flour mixture.....alternate with milk. Begin and end the addition with the flour.
- -Add nuts with the last addition of flour.
- -Stir batter only to fully blend all ingredients.
- -Fill the cupcake tins with cupcake batter until ¾ full.
- -Bake 20-25 minutes or until an inserted toothpick comes out clean.
- -Cool in cupcake tin for 10 minutes.
- -Remove from cupcake tin then completely cool them on a wire rack.
- Frosting Directions:
- -Beat the softened butter on its own until smooth.
- -Add vanilla extract.
- -Add powder sugar into the creamed butter until it becomes a smooth and thick texture.
- - Gradually add heavy whipping cream until completely mixed.
- -If the frosting is too thick, add several drops of heavy cream, if the frosting is too thin, add more powdered sugar.
- -Add the Crown Royal and stir it into the frosting.
- -Take a spoonful of the frosting and hold the spoon upside down. If the frosting drops off the spoon add more powdered sugar. If the frosting doesn't fall off the spoon then it is ready.
- -Scoop the frosting into a pastry bag with a large frosting #15 tip .
- -Twist the open end of the pastry bag to push the frosting to the tip
- -Frost the cupcakes from the outside edge working inward to the circle.
These Crown Royal Butter Pecan Cupcakes sound mouthwatering!!! I love cupcakes, butter pecan flavour, and of course, Crown Royal!!! Who wouldn’t like a little “kick” in their cupcake??
They need to make a easy print button for recipes.
so kids can’t eat this of course..
I would worry my kids would try to eat one lol … but for ME?
Delicious!!!
the crown royal cupcakes look so Delicious yummy yum yum yum
I love cupcakes! I love making cupcakes! But, I never thought of using Crown Royal in the icing! This would definitely be a great idea for parties!!!
I know, right, Kristin? I can’t wait to make them for a party! Thanks so much for visiting and taking the time to comment!
This would taste good with the crown royal maple too!!!!
YES, Alicia! I have to try that next! Thanks for visiting! Appreciate your comment!
You had me at Crown Royal! I love me some cupcakes, and this will just make the party even more fun:)
My sentiments exactly, Dina! So fun! Thanks for stopping by!
This is such a new recipe for me! Looks deliciously beautiful! Gotta try it out!
I’m so glad you like it, Mai! Let me know how it turns out!
I make a pecan pie with Crown. I’m going to make these this weekend for my son in law.
I need that recipe, Teresa!! Want to guest post? 🙂
I wonder what it would taste like if I left the pecans out? Not a big pecan fan.
I don’t think it would make a huge difference, Julia.
Hi, love the recipe, one issue though, the frosting is missing the vanilla in the ingredients, I am hoping going to try out this recipe real soon, love it
Did you make it yet, Denah? Let me know!
This sounds really good but how much vanilla in the frosting and when do you add the 4 T of heavy cream. I will try 1 tsp of vanilla and add the cream with the icing sugar but a newer cook might need this info.
Sorry about that Joyce! It’s been updated. I appreciate you taking the time to let me know!
Hey going to make these for my husbands bday but hoping to do them ahead of time and just ice them last min as a surprise.. Can I make the icing ahead of time and stick in the fridge??
Yes, Tracey. So sorry I didn’t see this. As long as you put it in the fridge in an airtight container.
How many cupcakes does this recipe make?
How many cupcakes does it make?
I forgot to add that, Amy. So sorry. It makes 18 cupcakes.
I make a cocktail shot of 50/50 crown along with butterscotch schnapps. Love that flavor combo! Going to try this icing recipe for sure!
Oh my dustyrosecakes. That sounds incredible!! Will be trying that soon!! Thanks for the tip!!
Can u pls tell me what is crown royal?
It’s a type of whiskey, Mazeera. I’m sure you can find something similar, though Crown Royal is really good!