Blue Moon Cupcakes!
My sister, Gloria, was over for the weekend visiting and she really wanted me to make cupcakes for her birthday. She has such a crazy sweet tooth, I have no idea if any one can match it! I told her that I had been meaning to try this Blue Moon and Corona cupcake recipe that I saw a while ago. She was completely on board with it! We decided to make the Blue Moon cupcakes. Boy, did they turn out DELICIOUS! I really enjoyed the orange flavor in these cupcakes. It didn't overpower the cupcakes, but you could still tell it was an orange flavor.
We didn't make the Corona ones, but I can't wait to make them. Maybe I will try to make a pumpkin beer cupcake instead, since it's the fall! Or maybe a Red's Apple Ale one... hmm...I guess you will just have to wait and see! =o)
In the meantime, enjoy this recipe! =o)
Recipe Adapted from Erica's Sweet Tooth
Ingredients:
for the beer cupcakes:
3/4 cups unsalted 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 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk (I used whole milk)
Orange/lime wedges and sanding sugar for garnish
for the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4-6 cups powdered sugar
Directions:
for the beer cupcakes:
- 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.
for the citrus cream cheese frosting:
- 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.
Recipe yields 24 cupcakes.
- 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.
for the citrus cream cheese frosting:
- 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.
Recipe yields 24 cupcakes.
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