Preheat oven to 375°F. Grease a standard 12 well muffin pan, or line with greased cupcake liners.
In a large mixing bowl combine the cake flour, granulated sugar, brown sugar, baking powder and salt. Add the butter and mix on low speed until sandy and coarse.
In a 2-cup measuring cup with spout, whisk together the milk, eggs, vanilla, coffee extract and whiskey. With the mixer on low, drizzle the egg mixture into the flour mixture and blend to combine.Scrape the sides and bottom of the bowl and blend again until well mixed.
Divide the batter between the 12 muffin wells (Should be about ⅔ to ¾ full). Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
Rest the hot cupcakes in the pan for 5 minutes then transfer to a wire rack to cool before frosting.