Pumpkin Ale Cupcakes

I LOVE BEER. What do I love possibly more than beer? CUPCAKES. Bring the both together!? Ay Dios Mio.

​I've made Chef Chloe's Chocolate Beer Cupcakes before and they were incredibly moist, fluffy, light, and just the PERFECT cupcakes. 'Tis the season for Pumpkin, so why not try a pumpkin ale version? With a little creativity and a few adjustments, out come the perfect pumpkin cupcakes. I swear, these are a MUST try. It's like biting into a Pumpkin Ale (if that were possible), the spices explode in your mouth. The cream cheese frosting is just the "icing on the top," literally. Pumpkin and cream cheese were made for each other and so were beer and cupcakes. :D

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Pumpkin Ale Cupcakes

(Servings: 12 cupcakes

DRY
1 1/2 cups of all-purpose flour
1 tsp of baking soda
1/2 tsp of salt
1 (heaping) tsp of ground cinnamon
1/8 tsp of ground nutmeg
1/4 tsp of ground ginger

WET
1 cup of pumpkin beer
1/2 cup of canola oil
1/2 cup of maple syrup
2 Tbsp of apple cider (or white) vinegar
1 Tbsp of vanilla

Cream Cheese Frosting
1 8oz. package of cream cheese (softened at room temp.)
1/2 cup of powdered sugar
1 tsp of vanilla
dash of ground cinnamon
1 Tbsp of milk 

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For the cupcakes:

Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan.

In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add wet ingredients to the dry and mix just until combined, don't over mix!!! The batter may seem a bit clumpy, that's O.K. 

Pour cupcake batter evenly into your cupcake pan, you should be able to fill all 12. 

Place in the oven on the middle rack and bake for 16-18 minutes until golden brown and cooked through. Insert a toothpick (or knife) into the center of the cupcakes at 16 minutes, if it comes out clean, they're done. If not, give them 2-3 more minutes. 

Remove from the oven and let the cupcakes cool in the pan for 5 minutes or so. Transfer to a cooling rack and let them cool completely. 

Meanwhile, make your frosting.

For the cream cheese frosting:

In a stand mixer, add your frosting ingredients and mix until combined and smooth. If the frosting seems too thick, add a bit more milk. Place in the fridge until ready to use.

Once your cupcakes are cool, frost them and sprinkle with cinnamon to make them pretty. :)