-
Preheat oven to 325
-
Line 2 cupcake pans with paper cupcake liners
-
Whisk or sift together flour, salt, and baking powder
-
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
-
Add eggs one at a time making sure each one is incorporated before adding the next and scraping down the sides
-
Add 1/3 of the flour mixture and beat until incorporated
-
Add milk and beat until incorporated
-
Add another 1/3 of flour mixture and beat until incorporated
-
Add the beer, juice, and zest and beat until incorporated
-
Add the remaining 1/3 of the flour mixture and beat until incorporated
-
Transfer to prepared muffin tins filling about 3/4 of the way to the top
-
Bake 25 - 27 minutes or until golden brown on top and done in the center, rotate pans halfway through baking
-
Cool on wire racks