I am not even going to pretend that I don’t absolutely (and borderline obsessively) adore pumpkin, because it’s pretty obvious that Meg and I love all things pumpkin. But then you throw in beer… are you kidding me?! Straight delightful. I’ve experimented with Irish Car Bomb Cupcakes (offensive name, I know) that had Guinness in the cupcakes and Bailey’s in the frosting. Highly recommend looking up more recipes with ales and stouts involved. They really contribute to making the cupcakes moist.
Anywho, I wanted to test out some delicious Pumpkin Ale Cupcakes that I stumbled on to the other day. These turned out really great and were not too difficult to make. Megan observed my mad baking skills from the island instead of contributing because it was her birthday weekend. I got to entertain her while I searched desperately for buttercream recipe that wasn’t too high in the butter content. The original recipe called for 4 sticks of butter, which was a bit too much for me. Instead, Meg and I concocted our own pumpkin-flavored buttercream frosting. I wanted something that had substance because I wanted to attempt piping the first time. Good thing Meg can teach me this stuff!
**ENTER MY GIVEAWAY FOR FREE MUSTACHE MUGS HERE!**
1 (12-ounce) bottle pumpkin ale (I used Shock Top, great for imbibing, too)
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup greek yogurt (you can use sour cream, if you’d like)
3/4 cup unsweetened cocoa powder
2 cups sugar
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
Start by preheating the oven to 350 degrees. Line your muffin tins with paper liners. This recipe will make 24 cupcakes.
In a large bowl, add the bottle of pumpkin ale, oil, milk, and vanilla. Combine with an electric mixer at medium speed. Once these are combined, turn the electric mixer to low speed and add the eggs in one at a time. Mix until just incorporated and add in the greek yogurt.
In a separate bowl, whisk together the dry ingredients. Fold the dry mixture into the wet ingredients. Do not overmix.
Fill the muffin liners to 3/4 of the way. Bake for 25 minutes. It’s best to rotate the muffin tin halfway through to make sure they bake evenly. Make sure the cupcakes have risen but are set. Use a toothpick to check for doneness.
Source: Adapted from My Baking Addiction
You can use a classic buttercream frosting or something with cinnamon. We decided to try out our own pumpkin buttercream.
1 cup unsalted butter (2 sticks or 1/2 pound), softened
3 cups powdered sugar
1/4 tsp table salt
1 tbsp vanilla extract
2 tbsp milk (or heavy cream)
2 tbsp pumpkin ale
1 tsp pumpkin pie spice
Beat softened butter for 3-4 minutes on medium speed. Use a paddle attachment. Sift the 3 cups of powdered sugar while the mixer is on low. Increase the speed and add the salt, pumpkin pie spice, vanilla, and pumpkin ale. Once those are mixed in, add the milk. Beat for 2-3 minutes. If you want a thinner consistency, add another tablespoon of milk. If you want a thicker frosting, add another cup of sifted powdered sugar.