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
3/4 cup pumpkin ale (I used Dogfish Head’s Punkin Ale)
1/2 tsp cinnamon
Preheat oven to 350 degrees F.
Mix all ingredients together in a large mixing bowl.
Spoon batter into cupcake liners until 2/3 full.
Bake cupcakes for 19-23 minutes, or until a toothpick inserted into the middle comes out clean.
Frost and decorate!
Pumpkin Spice-Cream Cheese Frosting
8 ounces cream cheese, cold
5 TBS unsalted butter, room temperature
2 tsps vanilla
2 1/2 cups powdered sugar
2 tsps pumpkin spice (more or less as desired)
Beat cream cheese, butter, and vanilla with an electric mixer until smooth.
Add in 1/3 of the powdered sugar at a time, mixing until smooth.
Add in pumpkin spice, mixing until fully blended.
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.