Moist Amarula Cream Cupcakes with Amarula Buttercream

These Amarula Cupcakes bring a taste of South Africa to your baking tray. Infused with the rich, creamy notes of Amarula liqueur, these soft, moist cupcakes are finished with a luscious Amarula buttercream that melts in your mouth. Perfect for celebrations, afternoon tea, or whenever you crave a touch of indulgence.

Elegantly infused with Amarula cream liqueur, these sophisticated cupcakes offer a delightful balance of light vanilla sponge and velvety frosting. The subtle caramel and marula fruit notes from the Amarula create a uniquely luxurious treat that’s sure to impress. Ideal for special occasions or as an elevated everyday dessert.

How to Infuse Amarula into Cupcakes

Amarula is a wonderful liqueur to bake with because of its creamy texture, subtle caramel, vanilla, and tropical marula fruit notes. Here’s how to infuse it effectively:

• Replace part of the liquid: In your recipe, use ¼ cup Amarula + ¼ cup milk (as you have). This is the ideal balance — it gives good flavour without making the batter too wet or preventing the cupcakes from rising properly.
• Don’t exceed ⅓ cup total Amarula per 12 cupcakes, as too much alcohol can affect the structure and make the cakes dense or gummy.
• Add the Amarula together with the milk so it emulsifies evenly into the batter.

Brush for Extra Flavour (Simple Syrup Soak)

• After baking and while the cupcakes are still warm, brush the tops lightly with a mixture of:
• 2 tbsp Amarula1 tbsp warm milk or simple syrup
• This creates a delicious moist “soak” that carries the Amarula flavour right into the crumb.

In the Icing / Frosting

• Add ¼ cup Amarula per 125g–150g butter (as in your recipe).
• Start on low speed when adding it to prevent splattering.
• If the icing becomes too soft, add more icing sugar or a tiny pinch of salt to balance the sweetness.

Pro Tips for Maximum Flavour

• Use room-temperature Amarula and ingredients for better emulsion.
• Amarula flavour mellows during baking, so don’t be afraid to use a generous amount in the icing.
• For a stronger punch, combine the soak + batter + icing method.
• Store the cupcakes in an airtight container — the Amarula flavour actually develops nicely after a few hours.

Ingredients

Cupcakes

• 1 cup (200g) sugar
• 115g butter, softened
• 2 large eggs
• 1¾ cups (220g) flour
• 1 tsp baking powder
• ⅓ cup (80ml) Amarula
• 3 tbsp (45ml) milk

Amarula Soak

• 3 tbsp Amarula
• 1 tbsp warm milk

Amarula Buttercream

125g butter, softened

4 cups (480g) icing sugar

⅓ cup (80ml) Amarula

1–2 tbsp milk (for consistency)

Instructions

Cupcakes

• Preheat oven to 180°C. Line a 12-cup tray with liners.
• Cream butter until smooth. Gradually add sugar and beat until light and fluffy.
• Add eggs one at a time, mixing well.
• Add dry ingredients in two batches, alternating with Amarula and milk. Mix until just combined.
• Fill liners ¾ full. Bake 20–24 minutes (or until skewer comes out clean).
• While warm, brush tops with Amarula soak. Cool completely.

Buttercream

• Beat butter until creamy (2–3 mins).
• Gradually add icing sugar and Amarula on low speed.
• Add milk 1 tbsp at a time until smooth and fluffy.

To Finish

• Pipe or spread buttercream on cooled cupcakes. Garnish with chocolate shavings, gold dust, or Amarula drizzle.