How to make blue moon and corona cupcakes

With citrus at its prime this month, these cupcakes are the perfect combination of the seasonal fruit and the upcoming seasonal event – the Super Bowl.  Everyone around here is very excited for the game since Connecticut people tend to be either Patriots or Giants fans, but personally I’m excited because it means the end of football season is near!  Maybe I can actually get Ryan to hang out with me on Sundays again 🙂  So if your football enthusiasm is anything like mine, consider making these beer-infused cupcakes to celebrate instead.  If I can’t enjoy watching the game, at least I can enjoy the food that surrounds it!

How to make blue moon and corona cupcakes

How to make blue moon and corona cupcakes
How to make blue moon and corona cupcakes


for the beer 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 orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish

for the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4 cups powdered sugar


for the beer cupcakes:
– 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 minutes, or until cake tester comes out clean.
– When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

for the citrus 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.
Recipe yields 24 cupcakes.

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