Bourbon Vanilla Cupcakes

Directions

1. 1
   MAKE THE CUPCAKES
2. 2
   Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
3. 3
   In a medium mixing bowl, whisk the flour, baking powder and salt together. Set aside.
4. 4
   In a large mixing bowl (or bowl of a stand mixer), use either a handheld mixer or stand mixer fitted with a paddle attachment, and beat the butter, oil and sugar on high speed until smooth and creamy – about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. 
5. 5
   Add the eggs and vanilla. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed. 
6. 6
   With the mixer on low speed, add the dry ingredients until JUST incorporated and no flour streaks remain.
7. 7
   With the mixer still running on low, slowly pour in the whiskey and buttermilk until combined. Do not over-mix. Scrape down the sides and up the bottom of the bowl as needed. 
8. 8
   Divide the batter evenly among the 12 cupcake liners – filling the liners only 2/3 full.
9. 9
   Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cupcakes to cool completely on a wire rack.
10. 10
    MAKE THE FROSTING
11. 11
    In a large bowl, or bowl of a stand mixer, cream together sugar and butter on low speed.
12. 12
    Mix until well blended. Increase speed to medium and beat for another 3 minutes.
13. 13
    Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
14. 14
    Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes. Decorate cupcakes with sprinkles as desired.