Last week my friends and I celebrated a couple birthdays, so there were quite a few sweets floating around the kitchen…to say the least. I contributed with Banana Peanut Butter Chocolate Chip Cookies and these delicious Corona Cupcakes that I found here. My friend Leanna is a beer kinda gal, so I figured these would be right up her alley. I also received rave reviews from the boys in my office. Cupcakes and beer; I mean you really can’t go wrong. Warning: These get a bit messy!
Ingredients for Cupcakes:
- ¾ cup of unsalted butter (slightly melted or room temp)
- 1 ¾ cups of sugar
- 2 ½ cups of flour
- 2 tsp of baking soda
- ½ tsp of salt
- 3 eggs (room temp)
- 1 tsp vanilla extract
- ½ (I eyeballed this) of lime zest
- 1 cup of Corona Beer (plus rest of bottle for brushing on top of cupcakes)
- ¼ cup of milk
Preheat oven to 375 degrees and put in cupcake liners. In a medium-sized bowl, whisk together flour, baking soda, and salt. In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add eggs; beat. Add vanilla and zest; beat. Combine milk and beer, then add flour mixture and beer mixture, alternating beating in between until all ingredients are combined (end with flour). Fill cupcake liners 2/3 full and cook for about 18 minutes (or fill mini cupcake tray 2/3 full - these cook for about half the time so keep an eye on them). When cooked and still warm, poke hole in the middle of cupcake and spread a thin layer of beer across the top (I used a mini spoon but a brush would work better). Spread frosting and enjoy!
Ingredients for Frosting:
- 12 oz of cream cheese
- 6 tbsp of butter (slightly melted or room temp)
- 1 tsp of lime zest
- 3 cups of powdered sugar
- 1 tsp of milk
- 1 tsp of lime juice
Mash together cream cheese and butter. Add 1 cup of powdered sugar, milk, and lime juice and beat. Continue adding powdered sugar until desired consistency (if too thick, add a little more milk; if too thin, add a little more powder sugar). Spread across cooled cupcakes and garnish with a lime wedge or bottle cap.
1 ¾ cups of sugar
2 ½ cups of flour
2 tsp of baking soda
½ tsp of salt
3 eggs (room temp)
1 tsp vanilla extract
½ (I eyeballed this) of lime zest
1 cup of Corona Beer (plus rest of bottle for brushing on top of cupcakes)
¼ cup of milk
Preheat oven to 375 degrees and put in cupcake liners. In a medium-sized bowl, whisk together flour, baking soda, and salt. In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add eggs; beat. Add vanilla and zest; beat. Combine milk and beer, then add flour mixture and beer mixture, alternating beating in between until all ingredients are combined (end with flour). Fill cupcake liners 2/3 full and cook for about 18 minutes (or fill mini cupcake tray 2/3 full - these cook for about half the time so keep an eye on them). When cooked and still warm, poke hole in the middle of cupcake and spread a thin layer of beer across the top (I used a mini spoon but a brush would work better). Spread frosting and enjoy!
Ingredients for Frosting:
12 oz of cream cheese
6 tbsp of butter (slightly melted or room temp)
1 tsp of lime zest
3 cups of powdered sugar
1 tsp of milk
1 tsp of lime juice
Mash together cream cheese and butter. Add 1 cup of powdered sugar, milk, and lime juice and beat. Continue adding powdered sugar until desired consistency (if too thick, add a little more milk; if too thin, add a little more powder sugar). Spread across cooled cupcakes and garnish with a lime wedge or bottle cap.
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