Beer cupcakes? Tasty? A novelty? Worth it? Well, they are a conversation piece and they are really good, but they don't really taste of beer. I smelled a faint whiff of beer from the glaze, but you are probably better off just replacing the cup of beer in this recipe with another liquid and drinking the beer.
However, the cupcakes are really good, so I'll share the recipe:
Corona Cupcakes (adapted from Sweet Tooth)
- 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 lemon zest
- 1 cup Corona beer, plus more for brushing on tops
- 1/4 cup milk
- 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.
- 10 oz cream cheese, cold
- 5 tbsp butter, at room temperature
- 1 tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
- 2 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.
Recipe yields 24 cupcakes.