Fall Citrus Beer Cupcakes

I have this fascination with boozy treats.

I think I’ll be doing an entire recipe series on boozy treats, transforming classic cocktail drinks into baked yumminess. I swear I don’t have a drinking problem, but boy, I have to say whoever started this whole boozy treat creation is a visionary! And there’s probably no better time to do something like that than right now, during football season. So I thought I’d start us off with something a little bit milder and definitely a must-have drink during this time of the year – beer.

Citrus Beer Cupcakes

Now you can have your cake, and your beer, AND eat it! How glorious is that!

You Will Need:
Beer Cupcakes
1 box Immaculate Baking Co. ™ Yellow Cake Mix
All the ingredients indicated on the box
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
Orange/lime wedges and sanding sugar for garnish

Citrus Cream Cheese Frosting
12 oz cream cheese, cold
6 tablespoons butter, at room temperature
1 tablespoon freshly squeezed orange/lime juice
1 teaspoon orange/lime zest
4 cups powdered sugar

Here’s How to Get Your Mix On:

  1. Preheat oven to 350⁰F and line 24 muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together baking mix, ingredients (eggs, butter, milk), and beer
  3. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
  4. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
  5. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
  7. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

4 thoughts on “Fall Citrus Beer Cupcakes

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