Best Blue Moon And Corona Cupcakes Recipes

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BLUE MOON AND CORONA CUPCAKES RECIPE - (4.3/5)



Blue Moon and Corona Cupcakes Recipe - (4.3/5) image

Provided by [email protected]

Number Of Ingredients 18

BEER CUPCAKES:
3/4 cups butter, at room temperature
1 3/4 cup sugar
2 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, at room temperature
1 teaspoon vanilla
1/2 teaspoon 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
CITRUS CREAM CHEESE FROSTING:
12 ounces cream cheese, cold
6 tablespoons butter, at room temperature
1 tablespoon freshly squeezed orange/lime juice
1 teaspoon orange/lime zest
4 cups powdered sugar

Steps:

  • BEER CUPCAKES: 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. CITRUS CREAM CHEESE FROSTING: 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.

PATRIOTIC ICE CREAM CUPCAKES



Patriotic Ice Cream Cupcakes image

These frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping and star-spangled sprinkles. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 5

1 package red velvet cake mix (regular size)
1-1/2 quarts blue moon ice cream, softened if necessary
1 jar (7 ounces) marshmallow creme
3 cups heavy whipping cream
Red, white and blue sprinkles

Steps:

  • Preheat oven to 350°. Line 36 muffin cups with paper liners., Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. , Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

Nutrition Facts : Calories 220 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 139mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

BLUE MOON OR CORONA CUPCAKES



Blue Moon OR Corona Cupcakes image

Went to a friends birthday party (A gentlemans) and these were quite good. I got the recipe thinking a great cake, cup cake for the men.

Provided by Valarie Pitts @Valarie_Pitts

Categories     Cakes

Number Of Ingredients 16

3/4 cup(s) butter at room temp.
1 3/4 cup(s) sugar
2 1/2 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3 - eggs, at room temp
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) orange or lime zest
1 cup(s) blue moon or corona beer, plus a little extra for brushing on tops of done cupcakes
1/4 cup(s) milk
FOR THE CITRUS CREAM CHEESE FROSTING:
12 ounce(s) cream cheese, cold
6 tablespoon(s) butter, room temp
1 tablespoon(s) fresh orange or lime juice
1 teaspoon(s) orange or lime zest
4 cup(s) powdered sugar

Steps:

  • - 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.
  • - 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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