I was never much of a cocktail person—until I tried my first Manhattan.
That smooth, sweet bourbon kick with a hint of cherry just clicked. One day, after sipping on one during a weekend get-together, I thought, why not bake it into something fun?
That’s how these gluten-free Manhattan cupcakes were born.
They’re moist, a little boozy, and surprisingly easy to whip up. Perfect for anyone craving a treat with a grown-up twist but safe enough for gluten-sensitive folks to enjoy without worry.
Tips for Maximizing Flavor
- Use real bourbon – It’s the heart of the Manhattan flavor. If you’re concerned about alcohol, you can reduce the bourbon by half and replace it with extra cherry juice.
- Warm your cherries slightly before using them as garnish – This brings out their natural sweetness.
- For an extra moist cupcake, brush a little bourbon over the tops once they’ve cooled before frosting.
Variations & Substitutions
- Non-alcoholic version: Skip the bourbon and add a teaspoon of bourbon extract instead.
- Dairy-free option: Use a vegan butter substitute and almond or oat milk.
- Lower sugar: You can reduce the sugar in the batter by ¼ cup, but don’t cut too much, or you’ll lose the cupcake’s soft texture.
Serving Suggestions
Plate these cupcakes on a cake stand and pair them with freshly brewed coffee or—you guessed it—a Manhattan cocktail. A sprinkle of edible glitter or a drizzle of cherry syrup takes the presentation up a notch for parties.
Gluten-Free Manhattan Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Boozy, rich, and gluten-free, these cupcakes are inspired by the classic Manhattan cocktail. Perfect for parties or as a grown-up dessert treat!
Ingredients
For the cupcakes
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- 2 large eggs
- ¼ cup bourbon (use your favorite brand)
- ½ cup whole milk or almond milk
- 1 tsp vanilla extract
- ¼ cup maraschino cherry juice
For the frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp bourbon
- 2 tbsp maraschino cherry juice
- Pinch of salt
Optional Garnish
- Maraschino cherries
- Orange zest strips
Instructions
Step 1: Prep your oven and dry ingredients.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Step 2: Cream the butter and sugar.
In a large mixing bowl, beat the butter and brown sugar until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition.
Step 3: Add the liquids.
Mix in the bourbon, vanilla extract, and maraschino cherry juice until combined. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry mix.
Step 4: Bake.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.
Step 5: Make the frosting.
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the bourbon, cherry juice, and a pinch of salt, then beat until smooth and fluffy.
Step 6: Frost and garnish.
Spread or pipe the frosting onto the cooled cupcakes. Top each with a maraschino cherry and a bit of orange zest for that Manhattan vibe.
Notes
Substitute bourbon extract for a non-alcoholic version. Best served slightly chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
