Happy Cinco de Mayo everyone!
I really like how these cupcakes turned out. The Corona gives them a little je ne sais quoi. Although, it seems kind-of funny to use French to describe a treat we created to celebrate the Mexican Day of Independence, it’s true. These little cakes don’t taste quite like white cake. They’re not yellow cake. And they’re not vanilla either. But they are delicious!
If you’re short on time, grab some store-bought frosting and get on with your festivities. However, if you have a few extra minutes to spare, I definitely recommend using them to the make the zesty frosting below. I’m not a huge fan of citrus desserts, but this lime-flavored topping was just right. Hmmm … imagine that. Lime frosting, the perfect compliment for a Corona spiked cupcake.
For the sake of full disclosure: You know the rule … make sure you have all the ingredients before beginning a baking project. Well, do as I say and not as I do. After diving in to Corona cupcakes — I had Corona after all — I realized the cupboards were low on sugar (I didn’t think that was possible). Typically, we stick to the real deal. No substitutes and no artificial this or that. On this day, however, I was fortunate to locate an unopened, still good, bag of Splenda in the pantry. So this batch of cupcakes used 3/4 cup + 2 Tablespoons of Splenda instead of 1 3/4 cups of granulated … and no one in the house noticed a thing. Shhh.
Corona Cupcake Ingredients (Makes 24 regular sized cupcakes):
- 3/4 cups unsalted butter, room temperature
- 1-3/4 cup sugar (or 3/4 cup + 2 Tablespoons Splenda)
- 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
- Sea salt for sprinkling on top
Instructions for the Cupcakes
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- 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.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until a toothpick inserted in the center comes out clean. I made one batch of full sized cupcakes (9) and three batches of minis (36). So we ended up with a total of 45 treats (As I’m doing the math I’m wondering where they all disappeared to so quick — scary) Cooking the minis for half the time allotted for the full-sized version was perfect; remember they will cook much faster.
- When cupcakes are done, poke holes in the tops with toothpicks and brush a little Corona 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
To make the frosting:
- Using an electric mixer, combine the cream cheese and butter until smooth and creamy, about 2-3 minutes.
- Add the lime juice and zest and gradually add the powdered sugar until combined. Beat until smooth for about 2 minutes.
- If you want to get fancy, place the frosting in a decorator bottle or into piping bag fit with a large star tip. Again, if you’re pressed for time, scoop some frosting up with a butter knife and slather on top — the taste is all the same.
- If you’re a fan of sweet/salty combinations, definitely sprinkle a little sea salt on top
And one more photo for good measure