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Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting

Ingredients

For the Cupcakes

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter room temperature
  • 4 eggs room temperature
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 2 tablespoons heavy cream
  • 1/2 cup beer

For the Frosting

  • 16 ounces cream cheese
  • 2 stick butter room temperature
  • 4 teaspoons vanilla
  • 2 tablespoon meyer lemon juice
  • 2 teaspoon meyer lemon zest
  • 6 cups powdered sugar

Instructions

For the Cupcakes

  1. Preheat oven to 325
  2. Line 2 cupcake pans with paper cupcake liners
  3. Whisk or sift together flour, salt, and baking powder
  4. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high until light and fluffy
  5. Add eggs one at a time making sure each one is incorporated before adding the next and scraping down the sides
  6. Add 1/3 of the flour mixture and beat until incorporated
  7. Add milk and beat until incorporated
  8. Add another 1/3 of flour mixture and beat until incorporated
  9. Add the beer, juice, and zest and beat until incorporated
  10. Add the remaining 1/3 of the flour mixture and beat until incorporated
  11. Transfer to prepared muffin tins filling about 3/4 of the way to the top
  12. Bake 25 - 27 minutes or until golden brown on top and done in the center, rotate pans halfway through baking
  13. Cool on wire racks

For the Frosting

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat on medium high until smooth
  2. Add vanilla, juice, and zest and beat until combined
  3. Reduce speed to medium lo and add powdered sugar one cup at a time until combined and smooth
  4. Transfer frosting to a pastry bag fitted with whatever tip you like and pipe onto cooled cupcakes