Southern Comfort Cupcakes

Caramel and I have a kind of love-hate relationship – I love to eat it, but hate to make it. I sort of suffer from adult onset and self-diagnosed Attention Deficit Disorder and caramel is one of those creations that requires your undivided attention. And let’s face it, my attention never remains undivided.

I can’t even tell a story without being “sidetracked” multiple times. I often diverge into a totally unrelated topic and forget what I was even talking about in the first place. I guess I’ve been blessed with the story telling skills of Rose Nylund from the Golden Girls. Oh, and household chores, ha – I’ve been known to partially empty the dishwasher and fill it up with dirty dishes before realizing the rest were clean. I always blame the blog. It’s my go-to excuse.

Sooooo… back to the caramel! I saw this incredibly amazing Southern Comfort Popcorn on Bluebonnets and Brownies and knew I had to make it. However, we aren’t really a SoCo drinking kind of family, so I just added it to one of the 127 Post-it notes affixed to my desk. Then one day while browsing the mini booze bottles at the market I found two bottles of Southern Comfort buried in a basket of Puckers. Jackpot! The popcorn is pretty easy to make, but a little messy. Be sure to pay close attention to the caramel because it can go from perfect to burnt within a second.

The taste? It is ah-mazing. I knew the only way to make it even better was to make a cupcake centered around its awesomeness. I made the simplest of chocolate cupcakes and topped it with Southern Comfort infused buttercream, which is actually incredibly delicious – even to this non-whisky-drinking girl.

Because I never know when to quit, I topped each cupcake with a drizzle of melted chocolate and the Southern Comfort Caramel Corn. They were adult cupcake perfection in every boozy bite.

Southern Comfort Cupcakes

Yield: 24 cupcakes


For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla

For the Southern Comfort Buttercream

4 sticks unsalted butter; room temperature
1 tablespoon clear vanilla extract
¼ teaspoon fine sea salt
2 pounds confectioners’ sugar
4 tablespoons Southern Comfort

For the Garnish

1/2 cup semisweet chocolate chips melted and cooled
Southern Comfort Caramel Corn


For the cupcakes

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Bake for 20-25 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

6. Cool cupcakes thoroughly on a wire rack.

For the frosting

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract and salt.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, add in the Southern Comfort and mix until light and fluffy. If frosting is too thick, slowly add in a little more Southern Comfort (1 teaspoon at a time) until you reach the desired consistency. Pipe frosting onto cupcakes.

For the garnish

Place melted chocolate into piping bag or plastic storage bag and snip off the tip. Drizzle buttercream with the melted chocolate and top with Southern Comfort Caramel Corn.


- I recommend frosting these the day you are serving them. Otherwise, the caramel corn will lose its crunch.
- This recipe can easily be halved if you don't need 24 cupcakes.
- Cupcake Liners from Bake It Pretty.
- Cupcakes were piped using the Giant Round Tip from Bake It Pretty.

41 Responses to “Southern Comfort Cupcakes”

  1. Amy | She Wears Many Hats — July 16, 2011 at 7:07 pm

    Gotta make this. Maybe I’ll go swim a few miles first so I can eat two. YUM!

    I’ve got the same sorta relationship with caramel. I’m an impatient thing. And it requires constant attention and waiting.

  2. leslie — July 16, 2011 at 7:15 pm

    You have a way of making everything look amazingly delicious. I am totally diggin the thought of Southern Comfort Buttercream!!!

  3. Maris(In Good Taste) — July 16, 2011 at 7:23 pm

    What beautiful looking cupcakes! Love the sweet and salty

  4. Wow!!!
    Southern Comfort Buttercream = could I eat that, just that, forever? :)

    I recently made dark rum caramel sauce. I love adding liquors to my desserts. All vices in one place that way!

  5. Maureen — July 16, 2011 at 7:32 pm

    I thought I was the only one who flitted from one thing to another. I get half of everything on my list done though!

    I love this caramel corn idea on a cupcake. I love the idea and will have to try it soon.

  6. Lynne @ 365 Days of Baking — July 16, 2011 at 7:33 pm

    They look delicious and well worth the effort to pay attention. Great job!

  7. Naina — July 16, 2011 at 8:14 pm

    These sound delicious, and I’ll definitely be giving the SoCo popcorn a try soon!

  8. Lori Moffitt — July 16, 2011 at 10:31 pm

    They look abnoxiously yummy but the southern comfort scares me

    • Jamie — July 17th, 2011 at 10:38 am

      Don’t be afraid of the Southern Comfort, I don’t drink and I still thought they were delicious!

  9. Vimitha — July 16, 2011 at 11:08 pm

    Gorgeous and so very tempting… would love to eat the whole batch…

  10. Kathleen — July 17, 2011 at 12:30 am

    I can’t wait to give these a try. Oh YUM!!!

  11. Katrina — July 17, 2011 at 7:25 am

    Somehow I’ve never tried southern comfort! Weird. These cupcakes sound wonderful!

  12. I keep a liquor cabinet stocked with rum, both dark and light, Maker’s Mark and SoCo. Those liquors never touch my lips, they are there just for cooking…maybe we’ll be seeing you over on the dark side more often? I love how some of these adult beverages elevate the flavors of dishes without really imparting a boozy taste and I’ll bet these are great. I’ve got that popcorn in my sightlines…bet it’s great with the chocolate cupcake!

  13. Savorique — July 17, 2011 at 1:07 pm

    I’m always in when there is chocolate in the cupcake. But remember that “macarons are the new cupcakes” so we expect a French macaron recipe here soon haha ;)

  14. Ann — July 17, 2011 at 1:56 pm

    Those look absolutely amazing! You and I are opposites – I LOVE making caramels, but my doctor (and my blood sugar levels) don’t like me having it!

  15. Courtney — July 17, 2011 at 2:30 pm

    Looks just as beautiful as it sounds delicious. Love your photos!

  16. Tracy — July 17, 2011 at 3:20 pm

    I love boozy cupcakes! I’ve been wanting to try Amber’s popcorn too and this combination sounds fantastic. :-)

  17. Mrs. Jen B — July 17, 2011 at 8:35 pm

    Southern. Comfort. Buttercream.

    I think I need a moment alone now. Whew. *fans self*

  18. Casey — July 17, 2011 at 9:39 pm

    Those look incredible. Must make. Now.

  19. Sasha @ The Procrastobaker — July 18, 2011 at 6:07 am

    I adore So Co so these literally look like my dream come true! I am wholeheartedly saving and making that buttercream frosting, probably devouring it on its own knowing me. I loved your post, made me laugghh, i can related to the attention deficit thing entirely!

  20. TiffH — July 18, 2011 at 12:20 pm

    Mmm. Carmel and chocolate my two favs. But am I the only one who has no idea what southern comfort is? Obviously its alcohol….. is it whiskey?

  21. Chocolate and alcohol?! mmmm…

  22. Rachel @ The Avid Appetite — July 18, 2011 at 12:56 pm

    I never thought of baking with SoCo…these look and sound amazing!

  23. Judith Novak — July 18, 2011 at 1:42 pm

    I so enjoy your blog. Read it religiously and a forward it on to my sister. I was wondering where you find the dark chocolate brown cupcake wrappers. The are a wonderful added touch that finishes out the chocolate cupcakes so perfectly.

    Thanks, Judith

    • Jamie — July 18th, 2011 at 5:37 pm

      Thanks for the kind words, Judith. The liners are from Bake It Pretty. She is restocking the shop this week (she’s out of the brown liners, so I emailed her), so be on the lookout for them!


  24. Kiersten — July 18, 2011 at 5:44 pm

    These look Devine…anything with caramel corn and I’m hooked! Come me out :)

  25. Amanda — July 18, 2011 at 8:39 pm

    These are stunning!! And refined. And grown up. And fun!!! I wish I was like these cupcakes. :)

    • Jamie — July 18th, 2011 at 9:14 pm

      You are all of those things and more! :)

  26. Jen @ My Kitchen Addiction — July 20, 2011 at 10:39 pm

    I’ve been dreaming about that popcorn, too… But, I still need to get to the store for some SoCo. Now, I have another reason. This looks incredible!

  27. Athina — July 27, 2011 at 9:10 am

    Hi!! First of all I love all yous photos!! And I want to try many of your recipes! Especially cookies and cupcakes!

  28. Leana — July 28, 2011 at 1:28 pm

    A new recipe to try. Question the link to the Southern comfort caramel corn is not working do you have anything link to try?

  29. KiKi — September 6, 2011 at 4:54 pm

    Les photos sont absolument magnifiques et très alléchantes =)
    Beautiful pictures

  30. Rebecca — March 7, 2012 at 10:44 pm

    These sound great! However the link for the SoCo popcorn isn’t working for me. Is there anyway you can send me the recipe for that?

  31. Laurel Prosoco — September 11, 2012 at 12:55 pm

    OMG these look amazing and am making this weekend for my husbands birthday, but just a question is the frosting reallly 4 STICKS of butter??? :) Just want to make sure I have everything right, TIA And will all frosting be used for 24 cupcakes?

    • Jamie — September 11th, 2012 at 8:10 pm

      Yes, 4 sticks – it makes a lot of frosting. I’d start with 1.5 pounds of confectioners’ sugar and increase it from there based upon texture and taste. I hope this helps – have fun.

  32. Anna — November 30, 2012 at 9:19 pm

    What number tip did you use to pipe the frosting? Thanks!

  33. Rosanne Avila — January 28, 2015 at 1:54 pm

    Reading this was hilarious. I have found my twin!!!

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