This recipe brought to you thanks to my amazing friend Polly.
One day she wrote on my facebook requesting “pumpkin beer pumpkin cupcakes”. You, my friend, are brilliant.
Is there anything that screams fall more than pumpkin cupcakes made with pumpkin freaking beer? And oooooomg. These are not only the softest cupcakes I have ever tasted (yes, EVER), but the pumpkin flavor is so bold, and tasted like absolute perfection. The top even got this incredible texture that I don’t even know how to describe–almost like a cookie with the slightest crunch on the edges and a perfectly gooey center? That’s kind of what happened here.
Obviously I had to make a pumpkin beer glaze to go on top. Duh.
Don’t get me wrong, the glaze is awesome, but I found the cupcakes to actually be perfect on their own. It depends on how sweet you like them. The glaze is reaaalllll sweet. I mean, glaze is essentially powdered sugar so, ya know… Steve loved the glaze (he likes his desserts with a side of insulin), but I preferred mine plain.
I’m telling you, before the season is over and you are totally sick of pumpkin (does that really happen to people!?), do yourself a favor and make these cupcakes. Then drink the rest of the beer because, well, it’s the holidays… 😉
Pumpkin Beer Cakes
yield 1 dozen
- 6 tbs pumpkin puree
- 3/4 cup + 2 tbs turbinado sugar
- 1 1/4 cup white whole wheat flour
- 1 1/2 tbs corn starch
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- dash salt
- 1 tsp vanilla
- 1/2 cup pumpkin beer + more for brushing the tops
- 1/2 cup + 2 tbs unsweetened vanilla almond milk
For the Pumpkin Beer Glaze
- ½ cup powdered sugar
- 1/2 tsp pumpkin pie spice
- dash salt
- 1-2 tbs pumpkin beer
- Preheat oven to 375. Line 12 muffin tins with paper liners and spray lightly with nonstick spray.
- In a medium bowl combine flour, corn starch, baking powder, pumpkin pie spice and salt. Set aside. In a large bowl, beat together pumpkin and sugar. Combine almond milk, vanilla and pumpkin beer in a measuring cup or small bowl. Alternately add flour mixture with beer mixture to the pumpkin and sugar starting and ending with dry ingredients until combined, scraping down sides of the bowl when necessary.
- Evenly divide the mixture between the 12 muffin tins and bake for 20-25 minutes until a toothpick inserted in the center comes out mostly clean.
- Let stand for 1-2 minutes, then use a toothpick or thin fork to poke several holes in each cupcakes. Brush each cupcake 2-3 times with extra pumpkin beer and let stand for 5 minutes, then transfer to a wire rack to cool completely.
- If you would like to add the glaze, combine powdered sugar, pumpkin pie spice and salt in a medium bowl. Very slowly, add in pumpkin beer whisking constantly until it reaches your desired thickness. Careful, a small amount of liquid goes a long way with powdered sugar. Glaze cupcakes and serve.