Pumpkin Beer and Brown Sugar Cupcakes
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Cook time: 
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Serves: 24 cupcakes
Soft and fluffy brown sugar cupcakes made with delicious pumpkin beer or your favorite harvest ale and then topped with a sweetly spiced pumpkin buttercream. The frosting recipe can be cut in half if you don't like a ton of frosting; I included enough in this recipe to be able to pipe all 24 cupcakes as shown.
  • For the Cupcakes:
  • 2¼ cups all purpose flour
  • 1¾ cup packed light brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup butter, almost room temperature (still slightly cool)
  • 1 cup pumpkin beer or fall harvest type ale
  • 3 eggs
  • 2 teaspoons vanilla
  • For the Frosting:
  • 1 cup butter, softened
  • ½ cup canned pumpkin
  • 7 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2 -4 tablespoons cream, as needed
  1. Preheat the oven to 350. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, brown sugar, baking powder, and salt.
  3. Cut the butter into small cubes and add it to the flour. Mix with a hand mixer on medium speed for about 1½ minutes. The butter should incorporate into the flour pretty evenly.
  4. Pour the beer into a large liquid measuring cup and let the foam settle. Add the eggs and vanilla and just lightly beat with a fork; it will be sort of foamy.
  5. Add half of the beer/egg/vanilla mixture to the bowl. Beat on medium for about a minute. Add the remaining liquid and beat for 1½ minutes, scraping down the sides.
  6. Fill the prepared muffin cups about ¾ full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. While the cupcakes bake make the frosting. Beat the butter and pumpkin together until smooth. Sift in the sugar a cup at a time and beat in between each addition. Add the cinnamon, beat, and add in the cream to reach the desired consistency.
  9. Let the cupcakes cool completely before frosting.
Recipe by Sugar Dish Me at https://www.sugardishme.com/pumpkin-beer-brown-sugar-cupcakes/