Blue Moon and Corona Cupcakes

Yield: 24 servings ( Serving Size: cupcakes )
Community Recipe from


  • 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


  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 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.
  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 and brush some beer on each while still warm.

  8. For the citrus cream cheese frosting:
  9. 12 oz cream cheese, cold
  10. 6 tbsp butter, at room temperature
  11. 1 tbsp freshly squeezed orange/lime juice
  12. 1 tsp orange/lime zest
  13. 4 cups powdered sugar

  14. - Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  15. - Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
  16. - Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
February 2012

This recipe is a personal recipe added by CathyWahlstrom and has not been tested or endorsed by MyRecipes.

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