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Community Recipe
from [CathyWahlstrom]
Blue Moon and Corona Cupcakes

Blue Moon and Corona Cupcakes

  • Yield: 24 servings ( Serving Size: cupcakes )


  • 3/4 cup(s) butter at room temperature
  • 1 3/4 cup(s) sugar
  • 2 1/2 cup(s) flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 3 eggs room temperature
  • 1 teaspoon(s) vanilla
  • 1/2 teaspoon(s) orange or lime zest
  • 1 cup(s) Blue Moon or Corona beer plus more for brushing on tops
  • 1/4 cup(s) milk
  • orange and lime wedges for garnish
  • sanding sugar for garnish


- 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:

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

- 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.

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Blue Moon and Corona Cupcakes recipe