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Blue Moon Boozy Cupcakes Recipe for Citrus Lovers

Blue Moon Boozy Cupcakes Recipe for Citrus Lovers

Tender orange-zest cupcakes made with Blue Moon Belgian White beer and finished with orange cream-cheese frosting. This recipe makes 12 citrusy cupcakes.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 orange Finely grated zest of a medium orange
  • 1/2 cup (120 ml) Blue Moon Belgian White beer, room temperature
Orange Cream-Cheese Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 8 ounces (225 g) Cream cheese, softened
  • 3-4 cups (360-480 g) Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1 orange Finely grated zest of a medium orange
  • 1-2 tablespoons Blue Moon beer, optional
Optional Garnish
  • As needed Orange zest
  • As needed Small orange wedges or thin orange slices

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla and orange zest.
  5. Add the dry ingredients in two or three additions, alternating with the room-temperature beer. Mix only until combined.
  6. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  9. Beat the butter and cream cheese until smooth. Gradually add the confectioners’ sugar, then beat in the vanilla, orange zest, and optional beer.
  10. Frost the completely cooled cupcakes and decorate with orange zest or a small orange wedge.

Notes

Use freshly grated orange zest and avoid the bitter white pith. Begin the frosting with 3 cups of confectioners’ sugar for a lighter, less sweet finish, adding more if needed for piping consistency. Pour the beer slowly and let excess foam settle before measuring. These cupcakes contain alcohol.