Idaho Craft Beer Carrot Cake Cupcakes
- Prep: 20 mins
- Cook: 18-20 mins
- Serves: 12
Categorized: DessertsHoliday Ideas
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1 cup Idaho Craft Brew carrot cake beer or pumpkin spice ale
For the cream cheese frosting:
- 8 oz cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Featured Idaho Produce
Steps
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined.
Stir in the grated carrots and beer.
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat together the cream cheese and butter until smooth.
Add the powdered sugar and vanilla extract and beat until light and fluffy.
Once the cupcakes are cooled, spread or pipe the cream cheese frosting onto each cupcake.
Enjoy these delicious and unique cupcakes that incorporate Idaho Craft Beer!
