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    21 Bachelorette Party Desserts That Will Get You Turnt

    I dare you to think of something more fun than a cupcake filled with tequila.

    Charlotte Gomez / BuzzFeed

    If you've ever planned a bachelorette party, you know how tough it can be. Because, like, expectation:

    Warner Brothers

    And reality:

    NBC Universal

    Two things you can control, though, are SNACKS and BOOZE. Probably at the same time, and preferably in the same vessel.

    If you're in NYC, you could plan a stop at Prohibition Bakery on the Lower East Side.

    Instagram: @prohibitionbakery

    Because strip clubs are seedy and bakeries are kind of the best. Prohibition Bakery specializes in booze-filled cupcakes, AKA the perfect way to satisfy your sweet tooth without killing your day drinking buzz.

    But if you can't make it there, they've put out a cookbook that'll teach you how to make cocktail-inspired mini cupcakes at home!

    Sterling Publishing

    The book, written by Prohibition Bakery owners Leslie Feinberg and Brooke Siem, is a collection of recipes for cocktail-themed cupcakes and the drinks that inspired them. Every recipe is classy AF and will impress literally everybody. Check out the book here.

    Below are a few recipes from the book, plus plenty of other boozy bachelorette snacks (some fancy, some...not).

    1. Sex on the Beach Mini Cupcakes

    Sterling Publishing

    This sweet, fruity, and perfectly on-theme shot tastes even BETTER in cupcake form.

    Get the full recipe at the bottom of this post.

    2. Tequila-Soaked Watermelon Wedges

    marthastewart.com

    Breakfast wouldn't be complete without a solid serving of fruit. Recipe here.

    3. Strawberry Margarita Jell-O Shots

    Macey Foronda / buzzfeed.com

    These take a little ~fussing~, but the end result is totally, TOTALLY worth it. Recipe here.

    4. Tipsy Grapefruit Salad

    tastingtable.com

    Fruits and veggies are much more personable when they're drunk. Recipe here.

    5. Red Wine Velvet Cake

    6. Mimosa Mini Cupcakes

    Sterling Publishing

    The two best parts of brunch are baked goods and champagne cocktails, so why not just get straight to the point by combining the two?

    Get the full recipe at the bottom of this post.

    7. Champagne Sorbet

    simplyrecipes.com

    Because you'll want to be toasting in every way possible. Recipe here.

    8. Boozy Biscoff Beer Floats

    bakersroyale.com

    "Cookie butter is so addictive, I could practically drink the stuff." - Every sane person, ever. Recipe here.

    9. Aperol Spritz Ice Pops

    Lauren Zaser / buzzfeed.com

    Eat these straight up, or dunk them in prosecco for an even boozier treat. Recipe here.

    10. Sparkling Champagne and Strawberries

    cookingchanneltv.com

    These are made with equal parts champagne and ginger ale, so they won't exactly get you ~turnt~, but they're a great way to start (or finish) a night. Recipe here.

    11. Fireball Whiskey Cheesecake Shots

    mantitlement.com

    There's a shot out there for everybody, and I think this may be yours. Recipe here.

    12. Bourbon Banana Pudding

    blog.cookingchanneltv.com

    Just your average pudding, with a little extra kick. Recipe here.

    13. Peach Wine Slushies

    14. Brandy Butter Cake with Prunes

    rasamalaysia.com

    This has "healthy breakfast" written all over it, IMO. Recipe here.

    15. Tequila Sunrise Mini Cupcakes

    Sterling Publishing

    If you're bachelorette-ing properly, this might be the only sunrise you see all weekend. Hey, no shame.


    Get the full recipe at the bottom of this post.

    16. Whiskey Dark Chocolate Truffles

    gimmesomeoven.com

    Would definitely pair well with your morning coffee. Recipe here.

    17. Kahlua Banana Bread

    Wake up and smell the coffee (liqueur). Recipe here.

    18. Boozy Blueberry Floats

    foodiecrush.com

    Who has time for muffins when you can get your blueberry fix in an overflowing cup of vodka and ice cream instead? Recipe here.

    19. Bourbon-Poached Peaches

    Joseph De Leo / marthastewart.com

    Serve these with ice cream, or just eat 'em straight up. Recipe here.

    20. Sangria Frozen Fruit Cups

    21. Vodka Gummy Bears

    thelifejolie.com

    A classic. Recipe here.

    To make the following three recipes, you'll need one (or two) mini muffin tins.

    Sex on the Beach Mini Cupcakes

    We suggest garnishing these cupcakes with fresh peaches, but if the cupcakes are going to be sitting out for a while, you'll want to use dried peaches or skip the garnish altogether.

    makes 60 mini cupcakes

    CAKE

    1 2/3 cups (208 g) all-purpose flour

    11/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1 cup (240 g) plain yogurt

    1/3 cup (70 g) olive oil

    1 cup (200 g) granulated sugar

    1/4 cup (60 g) orange juice

    2 teaspoons orange zest

    2 eggs


    FILLING

    1 cup (230 g) peach schnapps jelly (see Liqueur Jelly, at the end)

    1/4 cup (60 g) vodka

    FROSTING

    1/2 cup (115 g) shortening

    1 pound confectioners' sugar

    1/3 cup (80 g) cranberry juice*


    GARNISH

    small peach cubes

    lemon or orange juice

    *Not "cranberry juice drink" or any other "cranberry juice cocktail"

    that has more than one ingredient (100% cranberries) listed.


    TO MAKE THE CAKE

    1. 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, sugar, orange juice, and orange zest in the mixing bowl of a stand mixer and beat until incorporated.

    4. With the mixer running, add eggs one at a time.

    5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.

    6. Mix until just combined, taking care not to overbeat.

    7. Fill cupcake tins to the halfway point.

    8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.


    TO MAKE THE FILLING

    1. Whisk peach schnapps jelly until smooth.

    2. Add vodka 1 tablespoon at a time, stirring thoroughly between additions.

    3. Transfer the peach schnapps jelly/vodka mixture to a squeeze bottle.


    TO MAKE THE FROSTING

    1. With an electric mixer, beat shortening with the paddle attachment until fluffy.

    2. With the mixer on low speed, slowly add confectioners' sugar until combined.

    3. Slowly stream in cranberry juice and beat until smooth and fluffy, with no lumps or air bubbles.

    4. Transfer the frosting to a piping bag.

    TO MAKE THE GARNISH

    1. Dice the peach into 1/2 inch cubes.

    2. Toss peach cubes with 1 tablespoon lemon or orange juice, to prevent browning.

    3. Transfer peach cubes to an airtight container lined with a paper towel.

    The peach cubes will keep for up to 24 hours in a refrigerator.


    ASSEMBLY

    1. 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).

    2. Fill cavity with the peach schnapps jelly/vodka mixture, taking care not to let it overflow.

    3. Frost as desired.

    4. Garnish with a peach cube.


    LIQUEUR JELLY

    For use with liqueurs such as amaretto, pisco, Pimm's, crème de violette, etc.

    makes 1½ cups

    11/2 cups liqueur

    2 cups sugar

    1 (3 ounce) package liquid pectin

    The Day Before

    1. Combine liqueur and sugar in a saucepan.

    2. Heat on medium-high until the mixture comes to a boil.

    3. Add pectin and stir until dissolved.

    4. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.

    5. Remove the mixture from heat and skim off any foam. Transfer to a clean, heat-proof container and let it set in the refrigerator overnight.

    The Day Of

    1. Bring jelly to the correct consistency by whisking in additional liqueur by the tablespoon.

    2. Transfer jelly to a squeeze bottle.

    Tequila Sunrise Mini Cupcakes


    Tequila Sunrise, made popular by Club Med and the movie Cocktail, is one of those drinks that you rarely see consumed in the wild. Although relatively tasty and very pretty, it's pretty much a sugar bomb and is probably best enjoyed in cupcake form.

    makes 60 mini cupcakes

    CAKE

    1 2/3 cups (208 g) all-purpose flour

    11/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1 cup (240 g) plain yogurt

    1/3 cup (70 g) olive oil

    1 cup (200 g) granulated sugar

    1/4 cup (60 g) orange juice

    2 teaspoons orange zest

    2 eggs


    FILLING

    1 cup (230 g) Cherry Jelly (recipe below)

    1/4 cup (60 g) reposado or añejo tequila

    FROSTING

    1/2 cup (115 g) shortening

    1 pound confectioners' sugar

    1/4 cup (60 g) tequila

    2 teaspoons (10 g) orange juice

    teaspoons (10 g) grenadine

    GARNISH

    cherry (optional)

    TO MAKE THE CAKE

    1. 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, sugar, orange juice, and orange zest in a mixing bowl and beat until incorporated.

    4. With the mixer running, add eggs one at a time.

    5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.

    6. Mix until just combined and a few lumps remain. Do not overmix.

    7. Fill cupcake tins two-thirds full.

    8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.

    CHERRY JELLY

    Some cupcakes benefit from a purer cherry flavor, which is best conveyed with a puree, but a subtler cherry flavor can be achieved with the use of a jelly.

    makes 3 cups

    2 cups tart cherry juice

    2 cups sugar

    1 (3 ounce) package liquid pectin

    1. Combine juice and sugar in a saucepan. Bring to a boil, stirring frequently.

    2. Add pectin and stir until dissolved.

    3. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.

    4. Remove from heat and skim off any foam.

    5. Transfer to a clean, heat-proof container and let set in the refrigerator overnight.

    TO MAKE THE FILLING

    1. Whisk the Cherry Jelly (recipe above) until smooth.

    2. Add tequila 1 tablespoon at a time, stirring thoroughly after each addition.

    3. Transfer the Cherry Jelly/tequila mixture to a squeeze bottle.

    TO MAKE THE FROSTING

    1. With an electric mixer, beat shortening until fluffy.

    2. With the mixer on low speed, slowly add confectioners' sugar until combined.

    3. Slowly stream in tequila, orange juice, and grenadine and beat until smooth and fluffy, with no lumps or air bubbles.

    4. Transfer the frosting to a piping bag.

    ASSEMBLY

    1. When cupcakes are cool, core each cupcake with a mall 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 would do).

    2. Fill cavity with the Cherry Jelly/tequila mixture, taking care not to let it overflow.

    3. Frost cupcakes to your liking.

    4. Garnish with a cherry (optional).

    Mimosa Mini Cupcakes


    CAKE

    1 2/3 cups (208 g) all-purpose flour

    1 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1 cup (240 g) plain yogurt

    1/3 cup (70 g) olive oil

    1 cup (200 g) granulated sugar

    1/4 cup (60 g) orange juice

    2 teaspoons orange zest

    2 eggs

    FILLING

    1 cup (230 g) Sparkling Wine Jelly (see below)

    1/4 cup (60 g) sparkling wine

    FROSTING

    1/2 cup (115 g) shortening

    1 pound confectioners' sugar

    1/3 cup (80 g) sparkling wine

    1 teaspoon orange zest


    TO MAKE THE CAKE

    1. 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, sugar, orange juice, and zest in a mixing bowl and beat until incorporated.

    4. With the mixer running, add eggs one at a time.

    5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.

    6. Mix until just combined, taking care not to overbeat.

    7. Fill cupcake tins to the halfway point.

    8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.


    TO MAKE THE FILLING

    1. Whisk Sparkling Wine Jelly in a bowl until smooth.

    2. Add sparkling wine 1 tablespoon at a time, stirring thoroughly after each addition.

    3. Transfer the Sparkling Wine Jelly/sparkling wine mixture to a squeeze bottle.

    TO MAKE THE FROSTING

    1. With an electric mixer, beat shortening with the paddle attachment until fluffy.

    2. With the mixer on low speed, slowly add confectioners' sugar until combined.

    3. Slowly stream in sparkling wine and beat until smooth and fluffy, with no lumps or air bubbles.

    4. Add zest and beat until smooth and fluffy, with no lumps or air bubbles.

    5. Transfer the frosting to a piping bag.

    ASSEMBLY

    1. 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).

    2. Fill the cavity with the Sparkling Wine Jelly/sparkling wine mixture, taking care not to let it overflow.

    3. Frost cupcakes to your liking.


    SPARKLING WINE OR WHITE WINE JELLY


    Whether you're making this jelly with white wine or bubbly, we don't recommend wasting the good stuff, because you're just going to drown it in sugar. Really, any drinkable white or sparkling wine will do. Drink the good stuff after you've managed to make all of these delicious cupcakes without setting anything on fire.

    makes 3 cups

    2 cups wine

    3 cups sugar

    1/2 teaspoon lemon zest

    1 (3 ounce) package liquid pectin

    1. Combine wine and sugar in a saucepan.

    2. Heat on medium-high heat until the mixture comes to a boil.

    3. Add zest and pectin and bring to a boil, stirring constantly.

    4. Remove jelly from heat and skim off any foam.

    5. Transfer jelly to a heat-proof, airtight container.

    Cupcake recipes reprinted with permission from Prohibition Bakery @ 2015 Leslie Feinberg and Brooke Siem, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Sterling Publishing