I found this recipe a while back and I thought these cupcakes would be perfect for my dad’s birthday. I was a little worried about the Corona because it’s not my favorite of beers but they turned out quite nicely. These cupcakes are light and fluffy with a perfect hint of lime.
The recipe is from Erica’s Sweet Tooth . There are a few steps that I forwent such as poking holes in the cupcakes to add a more beer-like taste. Also, she goes over how to make blue moon cupcakes as well, if you prefer a Belgian Wheat taste like me. However, this was for my Dad and he prefers Corona…
Cupcakes: (makes about 24 cupcakes)
3/4 cups unsalted 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 lime zest
1 cup Corona beer
1/4 cup milk
lime wedges and sanding sugar for garnish
6 tbsp butter, at room temperature
1 tbsp freshly squeezed lime juice
1 tsp lime zest
4 cups powdered sugar
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 – 20 minutes, or until cake tester comes out clean.
for the lime cream cheese 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.