Updated Nov 10, 2015 @ 12:00 pm
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Boozy Cupcakes Lead
Credit: Sterling Publishing Inc

Prohibition Bakery, New York City’s original boozy cupcake company, was established on the Lower East Side in 2011 by classically trained chef Brooke Siem and baker-and-bartender Leslie Feinberg. The concept was invented entirely by accident amidst a Google chat in which Siem suggested getting “drunk while baking to take the edge off." The duo has since created miniature, baked versions of their favorite cocktails for a living, and recently came out with a cookbook, Prohibition Bakery ($13;, so you can whip up these tiny tipsy treats at home. “We’ve created 55 original recipes just for you,” write Siem and Feinberg, “Which means you have 55 opportunities to impress your friends or your mother-in-law.” To begin, check out the Mai Tai recipe below.

Boozy Cupcakes
Credit: Sterling Publishing Inc

Mai Tai Cupcake

Makes: 60 mini cupcakes



1⅔ cups all-purpose flour
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain yogurt
2½ tbsp olive oil
2 tbsp coconut oil
1 cup granulated sugar
1/4 cup orange juice
2 tsp orange zest
2 eggs
1 mini cupcake tin and paper liners

1 cup Pineapple Sauce (see below)
1/4 cup golden rum

1 stick butter, unsalted
1 lb confectioners’ sugar
1/4 cup coconut rum
4 tsp grenadine

Cherry (optional)

Pineapple Sauce (makes 3/4 cup)
Candy thermometer
1 cup diced pineapple
1 cup sugar


1. To make the cake: Preheat the oven to 325°F. Line mini cupcake tins with paper liners.
2. Place flour, baking powder, baking soda, and salt in a bowl and combine. Set aside.
3. Combine yogurt, olive oil, coconut oil, sugar, orange juice, and orange zest in the bowl of a stand mixer and beat until incorporated.
4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.
5. Mix until just combined, taking care not to overbeat.
6. Fill the cupcake tins to the halfway point.
7. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.
8. To make the Pineapple Sauce: puree 1 cup pineapple. Heat pureed pineapple and sugar in a saucepan over low/medium heat.
9. Cook for about 5 minutes, or until it reaches 220°F. The mixture will be very thick.
10. Remove the mixture from heat and transfer it to an airtight, heat-proof container. Allow the mixture to cool slightly.
11. To make the filling: Whisk the Pineapple Sauce until smooth.
12. Add golden rum 1 tbs at a time, stirring thoroughly between additions.
13. Transfer the Pineapple sauce/rum mixture to a squeeze bottle.
14. To make the frosting: With an electric mixer, beat butter with the paddle attachment until fluffy.
15. With the mixer on low speed, slowly add confectioners’ sugar until fluffy, with no lumps or air bubbles.
16. Transfer the frosting to a piping bag.
17. Assembly: When cupcakes are cool, core each cupcake with a small pastry tip. If you don’t have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).
18. Fill the cavity with the Pineapple Sauce/rum mixture, taking care not to let it overflow.
19. Frost as desired. Garnish with a cherry (optional).