Wednesday, August 15, 2012

Corona & Lime Cupcakes

I made these for David's birthday party and they were a complete hit. Unfortunately in all of the excitement I did not manage to get a photo but I got too many requests for the recipe to not post it.

The lime cream cheese frosting is to die for and would taste fantastic on a plain vanilla or yellow cupcake for those who are scared of beer.

Adapted from Erica's Sweet Tooth, makes two dozen cupcakes.


3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 tablespoon lime zest
1 cup Corona beer
1/4 cup milk
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon lime juice
1 tablespoon lime zest
4 cups powdered sugar


Preheat oven to 375 F and line muffin tins with cupcake liners.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs, beating after each addition. Add the vanilla and zest, beating until incorporated.

Combine the flour, salt and baking powder in a medium bowl. With the mixer on low speed, add the beer to the butter mixture, followed by half of the dry ingredients, the milk and then the remaining dry ingredients
Fill the cupcake liners 2/3 full and bake for 18 minutes, or until a cake tester comes out clean. Allow to cool completely.

In the stand mixer with a whisk attachment, beat together the cream cheese and butter until smooth, about 2 to 3 minutes.  
Add the juice and zest. Gradually add the powdered sugar until well-combined.  Beat until smooth for about 2 minutes.
Using a large star tip, pipe onto the cooled cupcakes. 


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