Stout Cupcakes Recipe

Name: Stout Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups all-purpose flour; 1/2 teaspoon plus 1/8 teaspoon baking soda; 1 3/4 teaspoons baking powder; 1 1/4 teaspoons salt; 1 tablespoon ground cinnamon; 1 1/4 teaspoons freshly grated nutmeg; 1 1/4 cups vegetable oil; 1 1/4 cups unsulfured molasses; 1/2 cup plus 1 tablespoon packed light-brown sugar; 2 large whole eggs plus 1 egg yolk; 1 tablespoon plus 1 teaspoon finely grated orange zest; 1 1/4 cups (10 ounces) stout beer, such as Guinness, poured and settled; Stout Glaze (recipe follows); 2 cups confectioners sugar, sifted; 1/4 cup stout beer, such as Guinness, poured and settled; (makes enough for 28 cupcakes)

Servings: persons

3 3/4 cups all-purpose flour
1/2 teaspoon plus 1/8 teaspoon baking soda
1 3/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon ground cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 1/4 cups vegetable oil
1 1/4 cups unsulfured molasses
1/2 cup plus 1 tablespoon packed light-brown sugar
2 large whole eggs plus 1 egg yolk
1 tablespoon plus 1 teaspoon finely grated orange zest
1 1/4 cups (10 ounces) stout beer, such as Guinness, poured and settled
Stout Glaze (recipe follows)
2 cups confectioners sugar, sifted
1/4 cup stout beer, such as Guinness, poured and settled
(makes enough for 28 cupcakes)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4
With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, and stout until combined.
5
Reduce speed to low.
6
Gradually add flour mixture, beating until just combined.
7
Divide batter evenly among lined cups, filling each three-quarters full.
8
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
9
Turn out cupcakes onto wire racks to cool completely.
10
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
11
To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set.
12
Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
13
Whisk together ingredients until combined.
14
Use immediately.

1649

kcal

Calories

Fat

217

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.

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

You need 16 ingredients. The key ingredients include: 3 3/4 cups all-purpose flour, 1/2 teaspoon plus 1/8 teaspoon baking soda, 1 3/4 teaspoons baking powder, 1 1/4 teaspoons salt, and more.

Yes, Stout Cupcakes 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.

Stout Cupcakes

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