Blue Moon Corona Cupcake

I saw these on Erica’s Sweet Tooth and thought what an awesome idea!! Summer fun, Cinco de Mayo, and a Father’s day must. Well, maybe a first Father’s Day or when the kids are older.

So with her gracious permission ~ I am sharing her recipe here.

For the beer cup cupcakes ~

3/4 cups unsalted butter at room temperature

1 3/4 cups sugar

21/2 cups flour

2 tsp baking powder

1/2 tsp salt

3 eggs at room temperature

1tsp vanilla

1/2 tsp orange or lime zest

1 cup Blue Moon or Corona plus more for brushing on tops

Preheat oven to 375 and line 24  muffin cups with cupcake liners.

In a medium bowl blend 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 min.

Add eggs beating after each addition, then add the vanilla and zest.

Combine milk and beer, alternatively, add this mixture and the flour mixture to the butter/sugar with the mixer on low-speed, beginning 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 s of cupcakes with toothpicks and brush some beer on each while still warm.


For citrus cream cheese Frosting ~

12 oz cream cheese cold

6Tbsp butter at room temperate

1 Tbsp freshly squeezed orange/lime juice

1tsp orange/lime zest

4 cups powdered sugar

Cream together the cream cheese and butter in an electric mixer until smooth and creamy about 2-3 minutes.

Add citrus juice and zest and gradually add the powdered sugar until well combined. Beat until smooth. 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