I saw these on Erica’s Sweet Toothhttp://www.ericassweettooth.com 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
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