Pumpkin Ale Cupcakes With Maple Pumpkin Ale Frosting Recipe

Name: Pumpkin Ale Cupcakes With Maple Pumpkin Ale Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2/3 cups Pumpkin Puree; 1/2 cups Pumpkin Ale; 1/4 cups Canola Or Vegetable Oil; 2 whole Eggs; 1 cup Sugar; 1-3/4 cup Flour; 1 teaspoon Salt; 2 teaspoons Baking Soda; 1 Tablespoon Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Vanilla Extract; FOR THE FROSTING:; 2 Tablespoons Unsalted Butter, melted; 3 Tablespoons Pumpkin Ale; 3/4 teaspoons Maple Extract; 3-1/2 cups Powdered (Confectioners) Sugar

Servings: persons

FOR THE CUPCAKES:
2/3 cups Pumpkin Puree
1/2 cups Pumpkin Ale
1/4 cups Canola Or Vegetable Oil
2 whole Eggs
1 cup Sugar
1-3/4 cup Flour
1 teaspoon Salt
2 teaspoons Baking Soda
1 Tablespoon Ground Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cloves
1/2 teaspoons Vanilla Extract
FOR THE FROSTING:
2 Tablespoons Unsalted Butter, melted
3 Tablespoons Pumpkin Ale
3/4 teaspoons Maple Extract
3-1/2 cups Powdered (Confectioners) Sugar

1
For the cupcake:
2
1. Preheat oven to 375 F. Put paper liners into 2 muffin tins (recipe makes 18-20). In the bowl of your stand mixer, combine pumpkin puree, 1/2 cup pumpkin ale, canola oil, eggs, and sugar. Mix to combine.
3
2. Add the flour, salt, and baking soda and mix to combine.
4
3. Add in in cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix batter until ingredients are just combined.
5
4. Spoon batter into cupcake tins.
6
5. Bake at 375 F for 15-17 minutes or until a toothpick inserted into the center of one comes out clean.
7
6. Let cupcakes cool and top with Maple Pumpkin Ale Frosting (recipe below!)
8
For the frosting:
9
1. In a medium-sized bowl, combine the 2 tablespoons of melted butter, 3 tablespoons of pumpkin ale, and maple extract.
10
2. Stir in 3 cups of the powdered sugar. This is the consistency I used to spread the frosting onto my cupcakes. If you want a thicker consistency (if you're not going to be lazy like I was and want to pipe your frosting on) stir in the remaining 1/2 cup of powdered sugar a little at a time until you reach your desired consistency.
11
3. Frost your cooled cupcakes and enjoy!

840

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2/3 cups Pumpkin Puree, 1/2 cups Pumpkin Ale, 1/4 cups Canola Or Vegetable Oil, and more.

Yes, Pumpkin Ale Cupcakes With Maple Pumpkin Ale Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Ale Cupcakes With Maple Pumpkin Ale Frosting

How did you like this recipe?

Frequently Asked Questions