Blue Moon Cupcake Recipe

My Sister and I made these cupcakes last night. They were great! I only had a few because of the beer in the frosting. Try them they will be a big hit!

Blue Moon Cupcakes
(makes ~15 cupcakes)

• 3/4 a stick/6 tbsp butter, melted
• 2 eggs, room temperature
• 4 oz buttermilk*
  
• 6 oz Blue Moon beer*
• 2 tsp vanilla
• zest of one orange
• 1 cup brown sugar
• 2 cups flour
• 2 tsp ground coriander
• 1 tsp baking soda

1) Preheat oven to 350 degrees.

2) Melt butter and set aside to cool down.

3) Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in one bowl, and mix together the sugar, flour, coriander, and baking soda in another. (Here's another tip: You can make buttermilk by combining 1 tbsp lemon juice and enough milk to add up to 1 cup. So easy!)

4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine. Add the melted butter and combine.

5) Pour batter into cupcake cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.

Orange Cream Cheese Frosting
(adapted slightly)

• 2 package(s) (8-ounce) cream cheese, softened
• 1/4 cup(s) (1/2 stick) unsalted butter, softened
• 1 tablespoon(s) fresh orange juice
• 1 teaspoon(s) grated orange zest
• 2 1/2 cup(s) confectioners' sugar
• 1.5 oz Blue Moon beer

1) Blend the cream cheese, butter, orange juice, orange zest, and Blue Moon in a large bowl, using an electric mixer set at medium speed, until smooth.

2) Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

3) Pipe each cupcake in a swirl motion and top with orange zest.