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Ovenly Lemon Ginger Beer Cupcakes

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Try your hand at these lemon-ginger cupcakes that use hefeweizen in both batter and frosting. Ginger and black pepper lend a hint of heat, copious amounts of lemon zest add brightness, and the wheat beer lends a fruity, spicy tang.

Makes: 12 cupcakes

  • 2 cups flour
  • 14 teaspoon baking soda
  • 12 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 12 cup unsalted butter (1 stick), softened
  • 1 cup tightly packed dark brown sugar
  • zest of 2 lemons
  • 2 large eggs, room temperature
  • 34 cup hefeweizen (or other wheat beer)
  • 1 stick butter (softened)
  • 6 cups confectioners sugar
  • ½ cup heavy cream
  • 2 tablespoons hefeweizen



• Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
• Sift the dry ingredients (through ground ginger) into a mixing bowl.
• In a separate, large mixing bowl, use a mixer to cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Stir in half the flour mixture, then the beer, then the remaining
flour mixture. Mix until just combined.
• Fill each cupcake liner 2/3 full, then bake for 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Ice with Beer Frosting (below).


• Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly add the heavy cream and hefeweizen. Beat 5 to 7 minutes until light and creamy.
• If the frosting is too loose, add extra sugar (up to 1 cup) until the frosting reaches the
desired consistency.


Choose a German Hefeweizen for this recipe