Fireball Pumpkin Spiced Coffee Cupcakes

With the flavors of fall and the bite of warming cinnamon whiskey, these cocktail cupcakes are perfect for imbibing in front of a cozy fire or sharing with friends as you celebrate autumn.

Makes 12 cupcakes



  • 1-3/4 cups (7.8 ounces by weight) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup (4.7 ounces) packed light brown sugar
  • 2 eggs
  • 1 teaspoon finely ground instant coffee (such as Starbucks Via)
  • 1 cup (8 ounces) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/3 cup Fireball Cinnamon Whiskey


  • 4 tablespoons Fireball Cinnamon Whiskey
  • 1/2 teaspoon finely ground instant coffee (such as Starbucks Via)
  • 1/2 cup (4 ounces) unsalted butter, room temperature
  • 1/4 teaspoon salt (omit of you use salted butter)
  • 1/2 teaspoon ground cinnamon
  • 4 cups (17.75 ounces) confectioners’ sugar
  • 1 – 3 teaspoons Fireball Cinnamon Whiskey (if needed to adjust frosting consistency)



  1. Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside.
  3. In a separate bowl, whisk the brown sugar, eggs, and instant coffee together. Beat in the pumpkin, vegetable oil, and Fireball Cinnamon Whiskey until combined.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Divide the batter between the prepared cupcake liners and bake for 17 – 20 minutes. A skewer inserted into the center of the cupcakes should come out mostly clean. A few moist crumbs clinging to the skewer is okay.
  6. Cool the cupcakes in the tin for 5 minutes then remove to a wire rack to cool completely before frosting.


  1. While the cupcakes bake, mix 4 tablespoons Fireball Cinnamon Whiskey and instant coffee together in a small microwave-safe bowl. Heat for 20 seconds then stir to dissolve the coffee. Refrigerate to cool completely before making the frosting.
  2. In the bowl of a standing mixer, cream the butter, salt, and cinnamon together.
  3. Beat in half the confectioners’ sugar. Once incorporated add 2 tablespoons of the chilled Fireball Cinnamon Whiskey mixture. Repeat with the remaining confectioners’ sugar and 1 tablespoon whiskey mixture, beating well to incorporate.
  4. If frosting is too thick, add remaining Fireball and coffee mixture. If the frosting is still too thick, add additional Fireball Whiskey, 1 teaspoon at a time, until desired consistency is reached. Beat the frosting until creamy, about 4 minutes.
  5. Pipe thick swirls of frosting over completely cooled cupcakes.

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