Apple Cupcakes with Apple Beer Buttercream Frosting
Delicate apple cupcakes are lightly flavored with Apple Beer and frosted with a decadent Apple Beer® Buttercream. Easy frosting instructions for weddings are included.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Servings: 32
Author: Mirlandra Neuneker
Ingredients
Cupcakes
1cupsalted buttersoftened
1 3/4cupsgranulated sugar
3eggsroom temperature
2tsp.real vanilla extract
3cupsall purpose flour
2tsp.baking powder
1/2tsp.salt
3/4cupApple Beer or apple ciderroom temperature (a 12oz can is enough for cupcakes and frosting)
Frosting
2cupssalted buttersoftened
2poundspowdered sugar
1/2tsp.real vanilla extract
1/4tsp.salt
1/2cupApple Beer®
Instructions
Preheat the oven to 350 F. Line muffin tins with cupcake liners.
In a stand mixer with the paddle attachment, beat the butter and sugar on medium-high for 2 minutes. Add the eggs one at a time beating after each addition. Add the vanilla after the last egg and beat again to incorporate.
With the mixer off, add the flour, baking powder and salt. Measure the Apple Beer® into a Pyrex style measuring cup with a spout.
Turn the mixer on medium-low and slowly pour in the Apple Beer® in a thin stream as the mixer forms the batter. When all the Apple Beer® has been added, turn the mixer up to medium and beat just until the batter is totally mixed. It will be smooth and fluffy. Do not overbeat.
Use a 1 1/4 oz size scoop to fill the muffin tins, one scoop in each liner.
Bake at 350 for 21-25 minutes. Avoid opening oven door as long as possible to prevent falling. Cupcakes are done when they spring back lightly to the touch and a tester inserted in the center comes out with crumbs. When cupcakes have cooled, make the frosting.
In the bowl of a stand mixer with the whip attached beat the butter and half the powdered sugar on medium until it is incorporated.
Add vanilla, salt and Apple Beer®. Beat until mixed in.
Add the rest of the powdered sugar and beat until incorporated. Scrape sides if needed.
Turn the mixer to high and beat for 3-4 minutes until the frosting is light and fluffy.
Fit a pastry bag with a Wilton 1M tip and fill 2/3 full of frosting.
Start at the middle of each cupcake and pipe slowly, moving counter-clockwise in a tight spiral until the outside edge is reached. This creates the pretty rose pattern pictured in this post. After you do one or two you can go much faster. It takes less time to pipe these roses on than it does to frost the cupcakes with a knife.