Recipe review: Blue Moon cupcakes

Hot days call for cold beer, and cupcakes.

I tried this recipe for a friend's haluski cook-off. Since I have no business cooking, my job was to bring dessert. My friend was pretty proud of the Blue Moon keg he was getting for the party, so I thought it would be best to follow theme. Sure enough, there was a recipe on Pinterest for these citrus-y cupcakes.

This cupcake falls in my top five, it is that good. Not only is the cake fluffy and moist with just enough hint of orange, but the frosting is freaking out-of-this-world delicious. It's a cream cheese frosting, which contains a little bit of the booze and orange zest. This is a must try!

Don't forget to add a quarter-slice of an orange for decoration. They're more intriguing that way and everyone will want to try them.

Warning: Make these once and you WILL be asked to make them again and again.

Blue Moon Cupcakes

recipe from spoonforkbacon.com

Makes 12
 
 Ingredients:
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 2/3 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
1 oraange, zested (plus more for garnish)
2/3 cup Blue Moon beer
2 tablespoons whole milk

Orange cream cheese frosting:
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar, sifted
2 tablespoons freshly squeezed orange juice

Directions
1. Preheat oven to 375°F. Line a muffin tin with 12  cupcake liners.
2. In a mixing bowl, sift together flour, baking powder and salt.
 Set aside.
3. In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter for 1 minute. Add sugar and cream together with butter for about 3 to 4 minutes.
4. 
Add eggs, one at a time, scraping down after each addition.
5. Add vanilla and orange zest and mix until just combined.
6. In a mixing bowl whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
7. Fill cupcake liners 1/2-2/3 full.
8. Bake for 15 to 18 minutes until golden brown and a toothpick inserted in center comes out clean.
 Transfer cupcakes onto a cooling rack and allow to cool completely.
9. For frosting: In a stand mixer, or with a hand mixer, cream together butter and cream cheese. With motor running add sugar, 1/2 cup at a time until all sugar has been added, scraping down sides of the bowl after each cup of sugar. Stir in the orange juice until fully incorporated.
10. Pipe frosting onto cupcakes or spread with an offset spatula and top with fresh orange zest. Serve.