My friend and I were recently in the mood to experiment and started looking up ways to bake with beer. We discovered two particular cupcake recipes dealing with beers and decided that since they were fall beers, we might as well attempt the recipes. While the combination of beer and cupcakes didn’t automatically make me think “Oh, delicious” I’m always willing to try something once. Lucky for us, both recipes turned out superb, although I did prefer one a little more than the other.
We decided to have fun and experiment using two different recipes. The first is a pretty standard cupcake recipe, of course with a little beer. Keeping it simple was the way to go, and although the original recipe called for a standard vanilla frosting, we decided to switch it up and used a chocolate butter cream frosting instead. All in all, both cupcake recipes came out exceptionally delicious. Interestingly enough, the Pumpkin Beer and Brown Sugar cupcakes retained more of a beer-like taste despite the recipe calling for considerably less beer compared to the Autumn Maple Sweet Potato Cupcakes. While I think I preferred the 2nd recipe more, however, the hint of pumpkin beer certainly didn’t ruin the 1st recipe’s taste. Sweet potato-wise, you can’t even taste it in the cupcake, but they sure did make the cupcake moist. Keep reading below for our beer cupcakes recipe!
Pumpkin Beer and Brown Sugar Cupcakes
2 1/4 cups flour
1 3/4 cups packed light brown sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup butter (room temperature)
1 cup pumpkin beer (We used Dogfish Head Pumpkin Ale.)
2 teaspoons vanilla
1. Preheat oven to 350. Line muffin tins with liners. This recipe yields 24 cupcakes.
2. In large bowl whisk together flour, brown sugar, baking powder and salt.
3. Cut butter into small cubes and add to flour. Mix with mixer on low until even.
4. Pour beer into large measuring cup and let foam settle. (Pouring at an angle will help.)
5. Add eggs and vanilla to beer and lightly beat with fork. Mixture will be slightly foamy.
6. Add half the beer mixture to bowl. Beat on medium speed until mixed well. Add remaining half and beat until everything is combined thoroughly.
7. Fill your cupcake liners about 3/4 of the way.
8. Bake 18-20 minutes.
We did not use the frosting that the recipe called for and instead substituted a chocolate butter cream one instead. These particular cupcakes retain the beer taste more so then the next recipe. This one is also a bit simpler, however, if you’re willing to do the work, the next cupcake ended up being my favorite.
Autumn Maple Sweet Potato Cupcakes
Autumn Maple Beer Syrup
- 3 cups Autumn Maple Beer (We used Bigleaf Maple.)
- 1 cup brown sugar
- 2 Tbsp maple syrup
- 4 tsp cinnamon simple syrup
- 1/4-3/8 cup heavy cream
- 3 medium sweet potatoes, baked, skinned, and mashed
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp maple syrup
- 2 Tbsp Autumn Maple Beer syrup
- 3 3/4 cups confectioners sugar
- 3/4 cups unsalted butter, room temperature
- 4 1/2 Tbsp Autumn Maple beer
- 1 tsp vanilla extract
- 2 Tbsp beer syrup (for drizzling)
Instructions for Autumn Maple Syrup
1. Combine beer and brown sugar in a small pot over medium heat, stirring to dissolve sugar. Simmer 5 to 10 minute, stirring occasionally.
2. Add maple syrup and cinnamon simple syrup, stirring to incorporate.
3. Simmer for an additional 20 to 30 minutes until mixture has reduced and thickened to a maple syrup-like consistency.
Note: Make sure to taste. If bitter, add brown sugar by the Tbsp until sweetened to your liking. (We did not have to add more sugar, however.)
4. Remove from heat and add heavy cream slowly, always stirring. Cool to room temperature and set aside.
Instructions for Cupcakes
1. 2 hours before you bake cupcakes, heat oven to 325.
2. Bake sweet potatoes for 45 minutes.
3. Cool for about 15 minutes, skin, and mash them. Put aside and continue to let cool before adding them to cupcake batter. Keep in mind you will need 1 1/4 cups of sweet potato for batter.
4. Heat oven to 350.
5. Combine flour, baking powder, salt, cinnamon, and nutmeg in bowl. Use fork to whisk through and then set aside.
6. In an electric mixer with paddle, beat butter until fluffy/creamy.
7. Add both sugars and beat well.
8. Add both eggs, one at a time, and combine well.
9. On low speed, add the sweet potatoes 1/4 cups at a time and continue to mix thoroughly.
10. In measuring cup combine buttermilk, beer syrup you made, maple syrup and vanilla extract.
11. Add flour mix, and buttermilk mixture, alternating but ending with flour mix.
12. Fill cupcake tins 3/4 of the way up.
13. Bake 20 to 25 minutes and cool before frosting.
Instructions for Frosting
1. Beat butter until fluffy.
2. Add 1 cup confectioner sugar and beat well.
3. Add beer, beer syrup and vanilla extract.
4. Add remaining sugar 1 cup at a time.
5. Whip until combined.
6. After frosting cupcake, be sure to drizzle some beer syrup on top.