Sweet Tooth: Corona Cupcakes

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Cinco de Mayo is this Saturday and I thought it would be nice to share a fun recipe that’s a total palate-pleaser for the holiday: Corona Cupcakes! A friend of mine showed me the recipe and I couldn’t resist sharing it with all of you… While there is an endless variety of recipes for this beer-based cupcake online, my friend suggested I use this one from Erica’s Sweet Tooth.

I gave the recipe a try and sure enough, they turned out as yummy as they sound. The taste is very interesting–it has the sweetness of a normal vanilla cupcake, but the flavor is amped up a notch with hints of lime and Corona. I know it sounds strange, but they are really great! Trust me.

If you’re planning on celebrating Cinco de Mayo this weekend, I suggest whipping up these bad boys for your friends and family. I promise, they will be a hit with everyone!

Here is the recipe from Erica’s Sweet Tooth (adapted from Miss Make)…

Makes 24 cupcakes

Ingredients for the Cupcakes

  • 3/4 cups unsalted butter, room temperature
  • 1-3/4 cup sugar
  • 2-1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, room temperature
  • 1 tsp vanilla
  • 1/2 tsp lime zest
  • 1 cup Corona beer, plus more for brushing on tops
  • 1/4 cup milk
  • Lime wedges

Instructions for the Cupcakes

  1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs, beating after each addition then add the vanilla and zest.
  5. 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.
  6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. {I made a batch of full size cupcakes and a batch of minis too. For some reason, everything tastes better when it’s small! If you do make the mini version, bake for half the time and check them frequently since they cook much faster.}
  7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

Ingredients for the Citrus 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

Instructions for the Frosting

  1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  2. Add the citrus juice and zest and gradually add the powdered sugar until combined. Beat until smooth for about 2 minutes.
  3. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled. {I only ended up putting a little squggle of frosting on my final batch becuase the frosting was so rich, so just test it out and see what works best for you!}

Serve the cupcakes with a cold Corona or a tall glass of milk and enjoy!

Are you going to give these boozed up cupcakes a try?

XO Lauren

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Categories: Edible Obsessions, Recipe Box
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