Baking up a storm just got more exciting with these 22 Delicious Ciroc Cupcake Recipes for Every Occasion! Whether you’re celebrating a special moment or simply indulging in your love for cupcakes, our roundup has something for everyone. From elegant evening treats to fun, boozy delights, these recipes promise to add a splash of creativity and flavor to your baking adventures. Ready to explore? Let’s dive in!
Vanilla Ciroc Cupcakes with Berry Frosting
Whispering the essence of summer into every bite, these Vanilla Ciroc Cupcakes with Berry Frosting blend the warmth of vanilla with the crisp, fruity notes of Ciroc vodka, topped with a lush berry frosting that dances on the palate.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp Vanilla Ciroc vodka
- 1/2 cup whole milk
- For the berry frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup mixed berry puree
- 1 tbsp Vanilla Ciroc vodka
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the Vanilla Ciroc vodka.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then the berry puree and Vanilla Ciroc vodka, beating until smooth and fluffy.
- Frost the cooled cupcakes with the berry frosting using a piping bag or a spatula.
Zesty yet tender, these cupcakes offer a moist crumb that perfectly complements the airy, berry-kissed frosting. Serve them at your next garden party for a touch of elegance, or enjoy one as a decadent afternoon treat with a cup of tea.
Chocolate Ciroc Cupcakes with Mint Buttercream
Evenings like these call for something indulgent, a treat that marries the richness of chocolate with the crisp freshness of mint, creating a moment of pure bliss.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1 cup cold water
- 1/4 cup Chocolate Ciroc
- For the mint buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 tsp peppermint extract
- 1-2 tbsp milk
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the vegetable oil, vanilla extract, vinegar, cold water, and Chocolate Ciroc to the dry ingredients. Mix until just combined; avoid overmixing to ensure tender cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the buttercream, beat the softened butter on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar, peppermint extract, and milk, beating until light and fluffy. Adjust the consistency with more milk if needed, and add green food coloring if desired.
- Once the cupcakes are cool, pipe or spread the mint buttercream on top.
Unwrapping the layers of flavor, these cupcakes offer a moist, chocolatey base that perfectly complements the airy, minty frosting. Serve them chilled for a refreshing twist, or garnish with a sprinkle of cocoa powder for an elegant finish.
Strawberry Ciroc Cupcakes with Cream Cheese Frosting
Lately, I’ve found myself drawn to the kitchen in the quiet hours, where the soft hum of the oven and the sweet aroma of strawberries and vanilla create a sanctuary. Today, I’m sharing a recipe that feels like a gentle embrace, perfect for those moments when you crave something sweet yet soothing.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Strawberry Ciroc
- 1 tsp vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp Strawberry Ciroc
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in the Strawberry Ciroc until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla extract and Strawberry Ciroc, beating until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting.
Delicate and moist, these cupcakes carry the subtle kick of Strawberry Ciroc, balanced beautifully by the tangy cream cheese frosting. Serve them at your next gathering, or enjoy one as a quiet treat to yourself, perhaps with a cup of tea as the afternoon light fades.
Lemon Ciroc Cupcakes with Blueberry Glaze
How quietly the afternoon slips away, much like the gentle zest of lemon mingling with the smooth embrace of Ciroc in these cupcakes. Today, we’re embracing the simplicity of baking, where each ingredient tells a story, and every step is a meditation.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Ciroc vodka
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp blueberry puree
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Gradually mix in the Ciroc vodka, fresh lemon juice, and lemon zest until just combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until the batter is smooth and no lumps remain.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, blueberry puree, and milk in a small bowl until smooth.
- Once the cupcakes are cool, drizzle the blueberry glaze over the top of each cupcake.
Best enjoyed in the quiet moments, these cupcakes offer a tender crumb with a vibrant burst of lemon and blueberry. Serve them at your next gathering or savor them solo, perhaps with a cup of tea as the sun sets.
Red Velvet Ciroc Cupcakes with Cream Cheese Frosting
Musing over the quiet of the kitchen, the thought of combining the rich, velvety texture of red velvet with the smooth, fruity notes of Ciroc vodka in a cupcake feels like a whisper of indulgence. These cupcakes, crowned with a tangy cream cheese frosting, promise a dance of flavors that’s both comforting and slightly daring.
Ingredients
- For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1/4 cup Ciroc vodka
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently stir in the red food coloring and Ciroc vodka until the batter is uniformly red. Tip: Add the vodka slowly to avoid altering the batter’s consistency too much.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
How the cream cheese frosting melts slightly on the warm cupcakes creates a delightful contrast, while the Ciroc adds a subtle depth that lingers. Serve these at your next gathering, or enjoy one as a quiet treat with your afternoon tea, letting the flavors unfold slowly.
Peach Ciroc Cupcakes with Whipped Cream Topping
Calmly, as the summer breeze carries the scent of ripe peaches through the open window, the idea of blending the fruity essence with the smooth, crisp notes of Ciroc vodka into a cupcake seems like a whispered secret between the season and the soul.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Peach Ciroc
- 1/4 cup whole milk
- 1 tsp vanilla extract
- For the whipped cream topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Peach Ciroc, milk, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Once the cupcakes are completely cool, pipe or spread the whipped cream topping onto each cupcake.
Whispering a final touch, these cupcakes offer a cloud-like texture with the whipped cream topping, contrasting beautifully with the moist, peach-infused cake beneath. Serve them at a summer gathering as a sweet nod to the season’s bounty, or enjoy one in the quiet of the afternoon, letting the flavors dance slowly on your palate.
Coconut Ciroc Cupcakes with Pineapple Frosting
Yesterday, I found myself lost in the quiet of my kitchen, the soft hum of the oven a comforting backdrop to my thoughts. It was then I decided to bring a little tropical warmth into my day with something sweet and spirited.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup Coconut Ciroc
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1 tsp baking powder
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup crushed pineapple, drained
- 1 tbsp Coconut Ciroc
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in 1/4 cup Coconut Ciroc and 1/2 cup coconut milk.
- In another bowl, whisk together 1 1/2 cups flour and 1 tsp baking powder. Gradually add to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating 1/2 cup softened butter until creamy. Slowly add 2 cups powdered sugar, then mix in 1/4 cup crushed pineapple and 1 tbsp Coconut Ciroc until smooth.
- Once the cupcakes are completely cool, frost them generously with the pineapple frosting.
Velvety and moist, these cupcakes carry the whisper of coconut and the bright kiss of pineapple. Serve them on a lazy afternoon with a cup of strong coffee, or as a decadent end to a summer dinner under the stars.
Caramel Ciroc Cupcakes with Salted Caramel Drizzle
Zestfully, let’s embark on a culinary journey that marries the boldness of Ciroc with the sweet, buttery embrace of caramel, all nestled within the tender crumb of a cupcake. This recipe is a testament to the joy of baking, where each step is a meditation, and the outcome, a delightful surprise.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Ciroc vodka
- For the salted caramel drizzle:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Stir in 1/4 cup Ciroc vodka until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the salted caramel drizzle, heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber in color.
- Carefully stir in 6 tbsp unsalted butter until melted, then gradually add 1/2 cup heavy cream, stirring constantly. Remove from heat and stir in 1 tsp sea salt.
- Allow the caramel to cool slightly, then drizzle over the cooled cupcakes.
As you bite into these cupcakes, the moist crumb gives way to the subtle warmth of Ciroc, perfectly balanced by the rich, salty-sweet caramel. Serve them at your next gathering, or enjoy one as a quiet moment of indulgence with a cup of coffee.
Espresso Ciroc Cupcakes with Mocha Frosting
Zestfully, let’s embark on a culinary journey that marries the boldness of espresso with the smooth elegance of Ciroc, all wrapped up in the comforting embrace of a cupcake. This recipe is a testament to the joy of baking, where every step is a meditation, and every ingredient tells a story.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup cold water
- 2 tbsp Espresso Ciroc
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- For the mocha frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Espresso Ciroc
- 1 tbsp cold brewed coffee
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the vegetable oil, water, Espresso Ciroc, vanilla extract, and vinegar to the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated.
- Add the Espresso Ciroc, cold brewed coffee, and vanilla extract. Increase the speed to medium-high and beat for another 2-3 minutes, until the frosting is light and fluffy. Tip: If the frosting is too thick, add a teaspoon of coffee at a time until desired consistency is reached.
- Once the cupcakes are completely cool, frost them generously with the mocha frosting. Tip: Use a piping bag for a professional-looking finish.
Captivating in their complexity, these cupcakes offer a moist crumb that perfectly balances the rich mocha frosting. Serve them at your next gathering with a side of freshly brewed coffee to elevate the experience, or enjoy one as a quiet moment of indulgence.
Raspberry Ciroc Cupcakes with White Chocolate Ganache
Kneading through the quiet of the kitchen, the thought of Raspberry Ciroc Cupcakes with White Chocolate Ganache brings a serene smile. It’s a recipe that marries the boldness of raspberry with the smooth, velvety embrace of white chocolate, creating a dessert that’s as much a joy to make as it is to savor.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Raspberry Ciroc
- 1 tsp vanilla extract
- For the white chocolate ganache:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and Raspberry Ciroc.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, make the ganache by heating the heavy cream until it just begins to simmer, then pour it over the white chocolate chips. Let sit for 2 minutes before stirring until smooth.
- Once the cupcakes are completely cool, spoon the ganache over the top, allowing it to drizzle down the sides.
Perfectly tender cupcakes with a hint of Raspberry Ciroc are elevated by the luxurious white chocolate ganache. Serve them at your next gathering or enjoy one as a quiet treat to yourself, perhaps with a cup of tea to complement the flavors.
Pumpkin Spice Ciroc Cupcakes with Cinnamon Frosting
Evenings like these call for something sweet, something that wraps you in warmth with every bite. These Pumpkin Spice Ciroc Cupcakes with Cinnamon Frosting are just that—a tender, spiced cake kissed with the smoothness of Ciroc, topped with a swirl of cinnamon-kissed frosting.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup Ciroc vodka
- 1/2 cup buttermilk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp cinnamon
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir until just combined.
- Fold in the pumpkin puree and Ciroc vodka until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, then the heavy cream and vanilla extract, beating until smooth and fluffy.
- Frost the cooled cupcakes with the cinnamon frosting using a piping bag or a knife.
The cupcakes emerge moist and fragrant, with the pumpkin and spice playing off the subtle warmth of Ciroc. The cinnamon frosting adds a creamy, spicy finish that makes each bite a little celebration. Serve them at your next gathering, or keep them all to yourself—they’re that good.
Banana Ciroc Cupcakes with Peanut Butter Frosting
Under the soft glow of the kitchen light, there’s something deeply comforting about blending the familiar sweetness of bananas with the bold twist of Ciroc, all nestled within the tender crumb of a cupcake. Today, we’re embracing the joy of baking with a recipe that feels like a warm hug, topped with a cloud of peanut butter frosting that whispers of childhood memories.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mashed ripe bananas
- 1/4 cup Ciroc vodka
- 1/2 cup buttermilk
- For the frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Stir in the mashed bananas and Ciroc vodka until just combined.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the peanut butter and softened butter together until smooth. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
- Once the cupcakes are completely cool, frost them generously with the peanut butter frosting.
Velvety and moist, these cupcakes carry the subtle warmth of Ciroc, perfectly balanced by the creamy, rich peanut butter frosting. Serve them at your next gathering, or enjoy one as a decadent treat with your afternoon coffee, letting the flavors transport you to a place of comfort and joy.
Orange Ciroc Cupcakes with Vanilla Bean Frosting
Just like the quiet moments before dawn, these Orange Ciroc Cupcakes with Vanilla Bean Frosting offer a gentle awakening to the senses, blending the vibrant zest of orange with the smooth, creamy whisper of vanilla.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Orange Ciroc
- Zest of 1 orange
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 vanilla bean, seeds scraped
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the Orange Ciroc and orange zest until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla bean seeds, and heavy cream, beating until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously with the vanilla bean frosting.
Each bite of these cupcakes is a delicate balance of citrus and vanilla, with a texture that’s as light as a cloud. Serve them at your next brunch for a touch of elegance, or enjoy one as a quiet afternoon treat with a cup of tea.
Cherry Ciroc Cupcakes with Almond Frosting
Remembering the first time I tasted the delicate balance of cherry and almond, it felt like a quiet afternoon encapsulated in a bite. These cupcakes, with their subtle Ciroc infusion, offer a moment of pause, a sweet whisper of summer.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Cherry Ciroc
- 1/4 cup whole milk
- 1 tsp vanilla extract
- For the almond frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp Cherry Ciroc
- 1/2 tsp almond extract
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Cherry Ciroc, milk, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, Cherry Ciroc, almond extract, and heavy cream, beating until smooth and fluffy. Tip: If the frosting is too thick, add more cream a teaspoon at a time.
- Frost the cooled cupcakes and serve. The almond frosting complements the cherry-infused cupcakes beautifully, creating a dessert that’s as visually appealing as it is delicious. Serve with a drizzle of cherry syrup for an extra touch of elegance.
Velvety and light, these cupcakes carry the essence of cherry blossoms in spring. The almond frosting adds a nutty depth, making each bite a harmonious blend of flavors. For a festive twist, garnish with fresh cherries or edible flowers.
Mango Ciroc Cupcakes with Coconut Frosting
Gently, the sweet aroma of ripe mangoes and the subtle hint of Ciroc vodka blend together, creating a dessert that whispers of summer nights and leisurely afternoons. These cupcakes, crowned with fluffy coconut frosting, offer a tropical escape in every bite, a reminder of the joy found in simple, flavorful creations.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mango puree
- 1/4 cup Ciroc mango vodka
- 1/4 cup whole milk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the mango puree and Ciroc mango vodka until just combined.
- Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract, beating until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously with the coconut frosting.
How the cupcakes emerge from the oven, their tops golden and slightly springy, promises a moist interior infused with the vibrant flavor of mango and a hint of Ciroc. The coconut frosting, light yet rich, complements the cupcakes perfectly, making them an irresistible treat for any occasion. Serve them on a platter adorned with fresh mango slices and toasted coconut flakes for an extra touch of elegance.
Blueberry Ciroc Cupcakes with Lemon Glaze
On a quiet evening like this, the thought of baking something sweet and slightly indulgent feels just right. These cupcakes, with their burst of blueberry and a hint of Ciroc, topped with a tangy lemon glaze, are a perfect way to savor the moment.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Blueberry Ciroc
- 1 cup fresh blueberries
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in the Blueberry Ciroc gently.
- Fold in the blueberries carefully to avoid crushing them. Tip: Tossing the blueberries in a little flour before adding can help prevent them from sinking to the bottom.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cupcakes.
As the lemon glaze sets, it forms a delicate crust that contrasts beautifully with the moist, berry-filled cake beneath. Serve these cupcakes at your next gathering, or enjoy one as a quiet treat to yourself, perhaps with a cup of tea as the day winds down.
Apple Cider Ciroc Cupcakes with Caramel Frosting
Moments like these call for something sweet, something that whispers of autumn evenings and shared laughter. These cupcakes, with their warm apple cider notes and silky caramel frosting, are just that—a little indulgence to savor slowly.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup apple cider
- 1/4 cup Ciroc Apple
- For the caramel frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup caramel sauce
- 1 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients alternately with the apple cider and Ciroc Apple, starting and ending with the dry ingredients. Tip: Do not overmix to ensure tender cupcakes.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, caramel sauce, and heavy cream, beating until smooth and fluffy. Tip: If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
- Frost the cooled cupcakes with the caramel frosting and drizzle with additional caramel sauce if desired.
Unwrapping the layers of flavor, these cupcakes offer a moist crumb that perfectly complements the rich, buttery caramel frosting. Serve them at your next gathering with a glass of chilled apple cider for a harmonious pairing that celebrates the season.
Peppermint Ciroc Cupcakes with Chocolate Ganache
Yesterday, as the evening light faded, I found myself craving something sweet yet sophisticated, a dessert that could bridge the gap between indulgence and elegance. That’s when the idea of Peppermint Ciroc Cupcakes with Chocolate Ganache came to mind, a perfect blend of cool mint and rich chocolate.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Peppermint Ciroc
- 1 tsp baking powder
- 1/2 tsp salt
- For the ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Gently stir in the Peppermint Ciroc.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Then, stir until smooth.
- Add the butter to the ganache and stir until fully incorporated and glossy.
- Once the cupcakes are cool, spoon the ganache over the top, allowing it to drip slightly down the sides.
Perhaps the most delightful aspect of these cupcakes is the contrast between the cool, minty cake and the warm, velvety ganache. Serve them at your next gathering, or enjoy one as a quiet treat to yourself, savoring each bite as the flavors meld beautifully on your palate.
Blackberry Ciroc Cupcakes with Lavender Frosting
Beneath the soft glow of the kitchen light, the fusion of Blackberry Ciroc and lavender in these cupcakes whispers of summer evenings and the gentle hum of contentment.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup Blackberry Ciroc
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- For the lavender frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp whole milk
- 1 tsp dried lavender
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and Blackberry Ciroc.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth.
- Gently fold in the dried lavender until evenly distributed.
- Frost the cooled cupcakes with the lavender frosting using a piping bag or a spatula.
Unveiling these cupcakes reveals a moist crumb infused with the subtle kick of Blackberry Ciroc, crowned with a frosting that carries the serene aroma of lavender. Serve them at your next garden party or as a tranquil treat to savor alone, letting the flavors transport you to a place of calm.
Gingerbread Ciroc Cupcakes with Cream Cheese Frosting
Evenings like these call for something sweet, something that carries the warmth of gingerbread and the smooth kick of Ciroc, all wrapped up in the comforting embrace of cream cheese frosting. It’s a recipe that feels like a hug, perfect for those moments when you need a little extra sweetness in your life.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/4 cup Ciroc vodka
- 1/2 cup hot water
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cinnamon.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the egg to the butter mixture, beating well after addition.
- Stir in the molasses and Ciroc until well combined.
- Alternately add the dry ingredients and hot water to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract until well incorporated.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
You’ll find these cupcakes have a moist, tender crumb with the spicy warmth of gingerbread, subtly enhanced by the Ciroc. The cream cheese frosting adds a tangy contrast, making each bite a perfect balance of flavors. Serve them at your next gathering or enjoy one as a quiet treat to yourself; either way, they’re sure to delight.
Pina Colada Ciroc Cupcakes with Rum Glaze
Today feels like a day for something sweet, something that whispers of tropical breezes and lazy afternoons. These Pina Colada Ciroc Cupcakes with Rum Glaze are just that—a little escape in every bite.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup Ciroc coconut vodka
- 1/4 cup pineapple juice
- 1/2 cup crushed pineapple, drained
- For the rum glaze:
- 1 cup powdered sugar
- 2 tbsp dark rum
- 1 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Add the melted butter, eggs, Ciroc coconut vodka, and pineapple juice to the dry ingredients. Mix until just combined.
- Fold in the crushed pineapple gently to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the rum glaze by whisking together the powdered sugar, dark rum, and melted butter until smooth.
- Once the cupcakes are completely cool, drizzle the rum glaze over the top of each.
Best enjoyed fresh, these cupcakes offer a moist crumb with bursts of pineapple, all wrapped in a sweet, boozy glaze. Serve them at your next gathering for a taste of the tropics, or savor one slowly with a cup of coffee for a moment of quiet indulgence.
Tiramisu Ciroc Cupcakes with Coffee Frosting
Under the soft glow of the kitchen light, there’s something deeply comforting about blending the bold flavors of coffee and the smooth, sweet notes of Ciroc into a dessert that feels both indulgent and intimate. These Tiramisu Ciroc Cupcakes with Coffee Frosting are a modern twist on a classic, offering a moment of pause in every bite.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup Ciroc vodka
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup whole milk
- For the coffee frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled
- 1 tbsp Ciroc vodka
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Ciroc vodka, brewed coffee, and milk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then the coffee and Ciroc vodka, beating until smooth and fluffy. Tip: If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
- Frost the cooled cupcakes with the coffee frosting using a piping bag or a spatula.
Perfectly moist with a delicate crumb, these cupcakes carry the rich aroma of coffee and a subtle kick of Ciroc, making them an unforgettable treat. Serve them at your next gathering or savor them quietly with a cup of your favorite brew for a moment of pure bliss.
Conclusion
Eager to elevate your baking game? This roundup of 22 Delicious Ciroc Cupcake Recipes offers something for every occasion, from cozy family gatherings to festive celebrations. Each recipe promises a burst of flavor and a touch of elegance. We invite you to try these creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!
