I’ve been an a huge cupcake kick lately. I made 3 different kinds of cupcakes in just a couple weeks (mind you they were for events but still it’s a bit excessive). They are just so fun and tasty and make a big impact with not much effort.
When I saw these Blue Moon Cupcakes at one of my favorite blogs, Erica Sweet Tooth, I knew they would be perfect for our Super Bowl party last month. And they were a really big hit with everyone.
The cake was light and airy with a great hint of citrus. I couldn’t taste the beer in the cake but that was more than fine with me since I don’t like beer. I took Erica’s advice and poked holes in the cupcakes and brushed them with beer. I still didn’t taste it all that much but it made the tops moist and delicious.
The frosting was amazing to say the least. I added even more orange zest than the recipe called for because I love the fresh flavor of orange and I knew it would be so tasty with the cream cheese. I’m not one of those people that love frosting so much they eat it with a spoon but this frosting….it could have happened. I will be keeping this frosting as a favorite recipe for cream cheese frosting (with or without the zest).
These are perfect for any get together, you have to give them a try!
- 3/4 cups 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
- 1/2 tsp orange zest
- 1 cup Blue Moon beer, plus more for brushing on tops
- 1/4 cup milk
- Orange wedges and sanding sugar for garnish
- 12 oz. cream cheese, cold
- 6 Tbs. butter, at room temperature
- 1 Tbsp. freshly squeezed orange juice
- 1 tsp. orange zest
- 4 cups powdered sugar
- For the cupcakes: 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.
- For the frosting: 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.