Blue Moon and Corona Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
3/4 cup(s) butter at room temperature |
1 3/4 cup(s) sugar |
2 1/2 cup(s) flour |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
3 eggs room temperature |
1 teaspoon(s) vanilla |
1/2 teaspoon(s) orange or lime zest |
1 cup(s) blue moon or corona beer plus more for brushing on tops |
1/4 cup(s) milk |
orange and lime wedges for garnish |
sanding sugar for garnish |
Directions:
1. - Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
2. - In a medium-sized bowl, whisk together flour, baking powder, and salt.
3. - In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
4. - Add eggs, beating after each addition then add the vanilla and zest.
5. - 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.
6. - Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
7. - When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
8. For the citrus cream cheese frosting:
9. oz cream cheese, cold
10. tbsp butter, at room temperature
11. tbsp freshly squeezed orange/lime juice
12. tsp orange/lime zest
13. cups powdered sugar
14. - Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
15. - Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
16. - Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
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