Hoppy Cupcakes

Recipe yields 24 cupcakes.

Hoppy Cupcakes:
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2-1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs, room temperature
  • 2 teaspoons Mexican vanilla
  • One orange—grate peel into batter and squeeze in a tablespoon of juice. Reserve remaining juice for frosting
  • 1/2 cup citrus IPA
  • 1/4 cup sour cream
Citrus cream cheese frosting:
  • 12 ounces cream cheese
  • 6 tablespoons butter, room temperature
  • 1 tablespoon each freshly squeezed orange and lime juice
  • 1 teaspoon each orange and lime zest
  • 4 cups powdered sugar
Hoppy Cupcakes:
  1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners. 

  2. In a medium-sized bowl, whisk together flour, baking powder, and salt. 

  3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. 

  4. Add eggs, beating after each addition then add the vanilla and zest. 

  5. Combine sour cream 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.

  6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. 

  7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks or a fork and brush some beer on each while still warm.

Citrus cream cheese frosting:
  1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.

  2. Add the citrus juice and zest and gradually add the powdered sugar until well-combined.
  3. Beat until smooth for about 2 minutes. 

  4. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.