It’s no secret that I enjoy an ice cold Corona Light every now and again. And in typical fat-kid fashion, I also really like cupcakes. So once upon a time I had the idea to combine the two [after seeing something similar somewhere on the web] and they are fantastic.
Sharing is caring, right? So here’s the recipe.
Corona Light Cupcakes
For the cupcakes:
3/4 cup unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp lime zest
1-1/3 cup Corona Light, plus more for brushing on tops
1/4 cup milk
lime wedges & sanding sugar for garnish
-preheat oven to 375 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 and 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 them while still warm
For the frosting:
-12 oz cream cheese, cold
-6 tbsp butter, at room temperature
-1 tbsp freshly squeezed lime juice
-1 tsp lime zest
-4 cups powdered sugar
-1-2 tbsp Corona Light
-cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes
-add the lime juice, zest and Corona Light and gradually add the powdered sugar until well-combined. Beat until smooth, about 2 minutes
-load frosting in a piping bag and frost
Recipe yields 24 cupcakes…Enjoy!
You can probably use regular Corona but I chose to use the Light version because 1-I think it tastes better and 2-it has less calories. Yay for that!
The photo shows lime wedges on the cupcakes, but they are purely for decoration, as are the sprinkles. Neither one is necessary.
I tend to go pretty heavy handed when it comes to the lime zest, my theory is that when you think it’s enough, add some more. You can’t go wrong. Seriously.
I also don’t usually add as much powdered sugar to the frosting. I like it to be thick and fluffy rather than runny.
It’s on my agenda to try these out with a Blue Moon or a Shandy to accent with an orange zest, but I have yet to attempt it! I’m sure the recipe could easily be adapted. Let me know if you try them out and what you think!