Pumpkin Beer Cupcakes

Fall doesn’t start for me until I enjoy my first pumpkin beer. This year, I connected with Dikla from Have Growler, Will Travel, and we created our own pumpkin beer tasting event. Naturally, that meant I needed to create some pumpkin beer cupcakes. These cupcakes are moist, dense, extremely pumpkiny, and very easy to make. The recipe is based on one from Snappy Gourmet, with a few changes.

Pumpkin Beer Cupcakes
  • 1 box yellow cake mix
  • 1 cup canned pumpkin
  • ¾ cup pumpkin ale (I used Dogfish Head's Punkin Ale)
  • 2 eggs
  • ½ tsp cinnamon
  • 8 ounces cream cheese, cold
  • 5 TBS unsalted butter, room temperature
  • 2 tsps vanilla
  • 2½ cups powdered sugar
  • 2 tsps pumpkin spice (more or less as desired)
  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together in a large mixing bowl.
  3. Spoon batter into cupcake liners until ⅔ full.
  4. Bake cupcakes for 19-23 minutes, or until a toothpick inserted into the middle comes out clean.
  5. Cool completely and make the frosting.
  6. Beat cream cheese, butter, and vanilla with an electric mixer until smooth.
  7. Add in ⅓ of the powdered sugar at a time, mixing until smooth.
  8. Add in pumpkin spice, mixing until fully blended.
  9. This recipe will give you stiff frosting that is easily piped onto a cupcake. Cut a hole in the bottom corner of a plastic bag, and fill with the frosting. Frost cupcakes then top with a quick shake of pumpkin spice.


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