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    Delish!

    3y
    3y Saved to baked goods

    8 comments

    • Kristina Johnson

      Blue Moon and Corona Cupcakes Recipe | Key Ingredient Check out more Pictures like this! Visit: http://foodloverz.net/

    • Lisa Fiala

      Blue Moon and Corona Cupcakes Recipe adapted from Miss Make For the beer cupcakes:  3/4 cups unsalted butter, at room temperature 1-3/4 cup sugar 2-1/2 cup flour 2 tsp baking powder 1/2 tsp salt 3 eggs, at room temperature 1 tsp vanilla 1/2 tsp orange or lime zest 1 cup Blue Moon or Corona beer, plus more for brushing on tops 1/4 cup milk Orange/lime wedges and sanding sugar for garnish

    • Diane Grigsby

      Blue Moon and Corona Cupcakes Recipe - Perfect for the deer lease annual wild game night dessert!

    • Sarah E

      corona and blue moon cupcakes def making my mom the corona cupcakes for her birthday

    • Nevada Sweeney

      Blue Moon and Corona cupcakes. Because beer + cake is a fantastic combination.

    • Kelly's SouthBridge

      #BeerCupcakes ... Corona and #Blue Moon Sweetness

    • Andrea Peterson

      Corona and Blue Moon Cupcakes, nom nom nom!

    • Christeena Salazar

      Blue Moon and Corona Cupcakes Recipe adapted from Miss Make For the beer cupcakes: 3/4 cups butter, at room temperature 1-3/4 cup sugar 2-1/2 cup flour 2 tsp baking powder 1/2 tsp salt 3 eggs, at room temperature 1 tsp vanilla 1/2 tsp orange or lime zest 1 cup Blue Moon or Corona beer, plus more for brushing on tops 1/4 cup milk Orange/lime wedges and sanding sugar for garnish - Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners. - In a medium-sized bowl, whisk together flour, baking powder, and salt. - In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. - Add eggs, beating after each addition then add the vanilla and zest. - 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. - Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. - When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm. For the citrus cream cheese frosting: 12 oz cream cheese, cold 6 tbsp butter, at room temperature 1 tbsp freshly squeezed orange/lime juice 1 tsp orange/lime zest 4 cups powdered sugar - Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes. - Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes. - Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled. Recipe yields 24 cupcakes.

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