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Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes
  • Prep 20 min
  • Total 45 min
  • Servings 24
Turn a classic Texas Sheet Cake into bourbon-spiked, chocolaty, pecan-topped cupcakes.
Updated June 16, 2014
Make With
Make With
Gold Medal Flour



  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 3 tablespoons unsweetened baking cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • 2 eggs, beaten
  • 1/2 cup chopped pecans


  • 1/2 cup unsalted butter
  • 3 tablespoons unsweetened baking cocoa
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 tablespoon bourbon
  • Pecan halves for garnish, as desired


  • 1
    Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
  • 2
    In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
  • 3
    In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.
  • 4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • 5
    Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.

  • Be sure to glaze the cupcakes while still warm, and adhere the pecan garnish while the glaze is still wet.
  • These cupcakes are best once cooled to room temperature. They can be made a day ahead, and cooled cupcakes can be stored in an airtight container.
  • While the bourbon is a totally delicious addition, feel free to leave it out if you prefer.

No nutrition information available for this recipe
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