LEMON SHANDY CUPCAKES

Lemon Shandy Cupcakes image

Like a beer and lemonade shandy? You'll love this light and refreshing shandy cupcake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

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Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup hefeweizen wheat beer
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel
4 oz cream cheese, softened
1/2 cup butter, softened
1/8 teaspoon salt
2 tablespoons hefeweizen wheat beer
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
5 to 6 cups powdered sugar
Honey, if desired
Small lemon wedges, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box, using cake mix, 1 cup beer, the oil and eggs. Stir in 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 2 tablespoons beer, 1 teaspoon lemon peel and the lemon juice. Beat in powdered sugar until blended. If frosting is too thick, beat in more beer, a few drops at a time. Frost cupcakes. Just before serving, drizzle with honey and garnish with lemon wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g