Pumpkin Ale Cupcakes

Name: Pumpkin Ale Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 cupcakes
Ingredients: 1 12-ounce bottle Pumpkin Ale; ½ cup milk; ½ cup vegetable oil; 1 tablespoon pure vanilla extract; 3 large eggs; ¾ cup sour cream; ¾ cup unsweetened cocoa powder; 2 cups sugar; 2 ½ cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 ½ teaspoons baking soda; 2 cups unsalted butter; 2 teaspoons pure vanilla extract; 1 tablespoon pumpkin pie spice; ¼ teaspoon fine sea salt; 2 pounds confectioners’ sugar; 6 tablespoons pumpkin ale

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Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
24 cupcakes
Course
Dessert

Pumpkin Ale Cupcakes

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

For the Cupcakes

1 12-ounce bottle Pumpkin Ale
½ cup milk
½ cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
¾ cup sour cream
¾ cup unsweetened cocoa powder
2 cups sugar
2 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 ½ teaspoons baking soda

For the Buttercream

2 cups unsalted butter room temperature
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
¼ teaspoon fine sea salt
2 pounds confectioners’ sugar
6 tablespoons pumpkin ale

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Instructions

For the Cucakes

1. Preheat the oven to 350°F. Line muffin tins with paper liners.
2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the pumpkin ale, milk, vegetable oil, and vanilla. With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, pumpkin pie spice and baking soda.
4. Gradually mix the dry ingredients into the wet ingredients until just combined (batter will be thin).
5. Evenly divide batter amongst the prepared muffin wells.
6. Bake 25 minutes, until risen and set in the middle but still soft and tender. Remove pan to wire rack. Cool completely before turning out of the tins.

For the Buttercream

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, pumpkin pie spice and salt.
2. Slowly begin adding the confectioners' sugar, mixing well after each addition. After all of the sugar has been added and mixed thoroughly, add in the pumpkin ale and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, gradually add in a little more pumpkin ale (1 teaspoon at a time) until you reach the desired consistency. Pipe frosting onto cupcakes. If desired, garnish with festive sprinkles.

Notes

- Store cupcakes in refrigerator, remove to room temperature one hour before serving. - Brown cupcake liners are from Confectionery House. - Leaf Sprinkles are distributed by Wilton.