Blue Moon Beer Cupcakes

You don’t often think about beer and cupcakes together. But seeing as I think about cupcakes pretty much every day, it was inevitable that these two ingredients would cross my mind together at some point. And today was that day. Which is fitting, because today is that American made holiday devoted to football: The Superbowl. I’m not much of a football fan. To be honest, I still don’t really get how it works. Sure, I was a football season ticket holder in college…but I never quite understood what was going on. I just cheered when everyone else did. Oh and I also brought baked goods to tailgates. So in order to stay true to my usual Miss Petite Sweets style, I thought I would make a festive cupcake to make up for my pathetic lack of understanding of America’s most watched sporting event. And how do you make a Superbowl themed dessert? Beer. Citrusy, light Blue Moon Beer at that. These cupcakes are light & fluffy and have a subtle citrus flavor. The beer makes for a fluffy texture and using Blue Moon gives them a great flavor. I topped mine with an orange cream cheese frosting, but you could easily use a buttercream or even a citrus glaze. And that is my Superbowl contribution. Because if you need any baking tips, I’m your girl. But if you have any questions about football, the Superbowl, or even which teams are playing this year…I really can’t help.
For the cupcakes: Makes 24; Adapted slightly from Erica’s Sweet Tooth
  • 2-1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups butter, at room temperature
  • 1-3/4 cup sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 1 cup Blue Moon beer
  • 1/4 cup milk
For the Frosting:
  • 6 oz cream cheese
  • 3 tablespoons butter
  • 2 teaspoons orange zest
  • 1/2 tablespoon fresh orange juice
  • 3 cups powdered sugar
  1. Line 24 muffin tins with cupcake liners.
  2.  In a medium-sized bowl, sift flour, baking powder, and salt together
  3.  In a large bowl, beat together the butter and sugar until light and fluffy.
  4.  Add eggs, beating after each addition then add the vanilla and zest & juice.
  5.  Combine milk and beer and alternatively add this mixture and the flour mixture to the sugar mixture with the mixer on low speed, starting and ending with the flour.
  6.  Fill the cupcake liners and bake at 375 for 18 minutes
  7. In a medium sized bowl, cream butter and cream cheese together with an electric mixer
  8. Slowly add in powdered sugar
  9. Stir in zest & Juice and pipe onto cooled cupcakes

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