What better way to celebrate National Beer Day than with cupcakes that are made WITH beer, am I right? To be 100% honest I wasn’t sure how these were going to turn out. In theory they sounded like a great idea, but I’d never had one before. I’m happy to report that these Shock Top Belgian White Cupcakes are in indeed as delicious as I thought they would be. The beer adds a nice citrusy + hoppy finish to the cupcakes, and the lemon cream cheese frosting rounds out the flavor profile perfectly. But of course – don’t take my word for it. You’ve got to try these yourself – seriously I ate three of them during the photoshoot, that’s how good they are.
Note: The name comes from the type of beer I used, Shock Top Belgian White. Any beer can be substituted in its place, it will just change how the overall flavor turns out. Because of that I’d recommend sticking to something in a citrus/fruit family. There’s an Apple Ginger beer that I’m wanting to try and pair with a cinnamon cream cheese icing + Bud Light Lime cupcakes with salted vanilla icing, so definitely keep your eye out for those recipe as well!
In other words – Beer is just for drinking. It can be used in your cooking and baking to really elevate the flavor profile of whatever you’re working with. Be sure to leave a comment below if you end up trying the cupcakes – I’d love to hear how they turned out for you!
FOR THE CUPCAKES
3/4 cup unsalted butter, at room tempearture
1-3/4 cup sugar
2-1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp lemon zest
1 cup Belgian White beer, plus more for brushing on tops