Hard Lemonade Glazed Cupcakes

I’ve spent the last week hopping around New Jersey, taking moto adventures through the northwestern hills and lakes, visiting with family and friends, and remembering all the things I love so dearly about my home state. I got to stay at my aunt’s house on Lake Wawayanda, and it is the epitome of a perfect summer retreat. The backyard is unreal. Hammock naps, reading on the dock, storytelling around the fire pit…SO perfect for hot days in mid-August.

My cousins have a kitchen more fully stocked than the local grocery store, so naturally I baked. It was wonderful timing too because I recently partnered with Mike’s Hard Lemonade to celebrate summer days spent gathering in backyards. HELLO!! So the recipe I came up with is for Hard Lemonade Glazed Cupcakes. And I’m obsessed with them.

I love lemon-y baked goods. And Mike’s is an incredibly nostalgic summer beverage for me. Pairing them up worked out REALLY well. I also decided to keep them glazed and frosting-free to avoid a melty mess, but if you’re NOT serving them at a sweltering hot picnic, top them with the frosting of your dreams! The glaze really is amazing on its own though.

This recipe yields about 2 dozen cupcakes, and uses a whole bottle of the good stuff. You can actually make them with any of the Mike’s flavors as long as you switch up the fresh fruit juice to match, but GIRL LOVES LEMON.

The recipe has 3 layers of flavor. There’s fresh lemon juice and Hard Lemonade baked into the cupcakes themselves, then when the cupcakes come out of the oven, they’re each doused in a teaspoon of Mike’s, THEN once they cool, they’re soaked in a sweetened Hard Lemonade glaze. The result is moist, cakey, lemon-y goodness with a subtle kick. They were a hit!!

If you give these a try (and please do), let me know how you liked them in the comments! Have you ever infused a baked treat with your favorite beverage? What other Mike’s flavors should I be baking with? Let’s discuss!!

Follow Mike’s for more yummy-ness!

Hard Lemonade Glazed Cupcakes
Yields 24 Cupcakes

For The Cupcakes

2 sticks salted butter, room temperature
1 3/4 cup granulated sugar
4 extra large eggs, room temperature
zest of 6 large lemons
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup fresh squeezed lemon juice
3/4 cup Mike’s Hard Lemonade
1/4 cup half and half
1 tsp pure vanilla extract

For The Glaze

1 1/2 cup powdered sugar
1/4 cup Mike’s Hard Lemonade
2 tbsp fresh squeezed lemon juice

Preheat oven to 350 degrees F.

Cream the butter and sugar together in a medium bowl with an electric hand mixer until light and fluffy.

Beat the eggs in one at a time until fully combined, then mix in the lemon zest.

In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a small bowl, whisk together the lemon juice, Mike’s Hard Lemonade, half and half, and vanilla extract.

Stir the flour mixture into the butter, sugar and egg mixture a little at a time, alternating with the Hard Lemonade mixture until everything has been combined. Be careful not to over-mix or the cupcakes will be too dense!

Grease two 12-cavity cupcake tins and spoon batter into the molds, filling each about 2/3 of the way.

Bake at 350 degrees F for 18-20 minutes until a toothpick inserted into the center of one of the cupcakes comes out clean. Depending on the way your oven heats, you may need to rotate the tins halfway through baking.

While the cupcakes are baking, make the glaze! Whisk together the powdered sugar, Mike’s Hard Lemonade and lemon juice in a medium bowl until smooth. Set aside.

When the cupcakes are done baking, remove them from the oven and pour about 1 tsp of Hard Lemonade over each warm cupcake. Let them cool.

While still in the tins, spoon 1-2 tsp. of glaze over each cupcake. Let them soak for about 10-15 minutes before de-molding and serving! I would set the glaze out next to the cupcakes so people can add more if they want to!

Enjoy!