If you have always fantasized about a dainty way to pound a brewski, these Corona and Blue Moon cupcakes over on Erica’s Sweet Tooth might just be for you. Erica chose Corona and Blue Moon not only because those are the two beers she prefers, but because she wanted to complement the cupcakes with a fruity frosting. Because the flavor of beer doesn’t always survive baking, Erica poked holes in the cupcakes and brush some beer over them to make sure they maintained that Corona and Blue Moon essence.
Recipe for the Beer Cupcakes
3/4 cups butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
Recipe for the frosting
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4 cups powdered sugar
- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Make sure to head on over to Erica’s Sweet Tooth and check out her other fun recipes.