Recipe: Pumpkin Beer Cupcakes

Hello, and welcome back to another baking session. 🙂

Over Veteran’s Day holiday, I took some time to bake, once more! I wanted to do something with pumpkin (I’d bought a can from the supermarket a while ago, and had to use it eventually), but not just pumpkin: I needed to AMP. IT. UP.

So I took it to the next level: pumpkin with pumpkin ale (aka pumpkin beer) cupcakes with pumpkin ale-infused cream cheese frosting.

Yes. The ultimate pumpkin-on-pumpkin experience.

You ready? 😛

Pumpkin-pumpkin ale cupcakes!
Pumpkin-pumpkin ale cupcakes!



2- 2 1/2 cups flour

1-2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 stick unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar

2 tsp vanilla

2 eggs

1 cup pumpkin purée

1 cup pumpkin ale

Cream butter, sugars, and vanilla together until light and fluffy. Add eggs, pumpkin purée, and pumpkin ale. Sift in flour, baking powder, salt, and cinnamon and fold them into the batter. Bake at 325°F for 25 minutes. Take them out and let them cool for at least 10 minutes.

Cream Cheese Frosting

8 oz. cream cheese, softened

1/2- 1 cup powdered sugar

1 tsp vanilla

2 tblsp, pumpkin ale

Beat cream cheese, sugar, and vanilla together. Add in pumpkin ale. Frost onto cupcakes and serve immediately. Store the rest in the refrigerator, and eat within two days (that is, if they haven’t been eaten up already…)

Once again, bon appétit! 🙂

– The Finicky Cynic


4 thoughts on “Recipe: Pumpkin Beer Cupcakes

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