Pumpkin Beer Cupcakes

Thanksgiving is right around the corner. What are you going to bring to the Thanksgiving get together this year? Maybe an appetizer or a dessert? No! Impress everyone at your Thanksgiving festivities this year – don’t bring a boring pumpkin pie like everyone else. Make these delicious Pumpkin Beer Cupcakes from The Days of Dawn and your dessert will be the talk of the party!

Ingredients (For the cupcakes):

  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. pumpkin pie spice
  • 1 cup pumpkin puree
  • 2/3 cup pumpkin ale ( I like Punkin Ale from Dogfish Head Brewery)
  • 4 tbsp. butter (1/2 stick)
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar

(For the frosting):

  • 6 oz. cream cheese, room temperature
  • 1 cup confectioners’ sugar, sifted
  • 1 tbsp. salted butter
  • 1 tbsp. cinnamon
  • 3 tbsp. maple syrup

(For the candied bacon):

  • 3 – 5 slices of bacon
  • 2 tbsp. brown sugar

Cooking Directions (For Bacon):

  1. Start by placing the bacon slices on a cold baking sheet, sprinkle with brown sugar evenly, and place in cold oven.
  2. Turn oven on to 350 degrees and check back in 15 minutes.
  3. You want the bacon to be crispy, but not charred, so remove when they’re the perfect, sizzling crispness and cool.
  4. When bacon is cooled, chop into small pieces to sprinkle on top of the frosting at the end.

For Cupcakes:

  1. Since the oven is already preheated, prep the cupcake liners in the tin.
  2. Then combine flour, baking soda, baking powder, pumpkin pie spice and salt in a mixing bowl and set aside.
  3. In a non stick frying pan, melt butter over low heat until slightly browned.
  4. In a mixing bowl, combine browned butter with granulated and brown sugars; whisk together until combined.
  5. Add eggs, pumpkin and beer to the butter sugar mixture and fold together with a spatula.
  6. Then slowly fold in the dry ingredients.
  7. Using a tablespoon, spoon batter into cupcake tins evenly and don’t over-fill!
  8. Bake for 10-15 minutes, or until toothpick inserted comes out clean, then cool.

For Frosting:

  1. Beat together cream cheese, cinnamon, maple syrup and butter until well combined.
  2. Slowly beat in powdered sugar until desired sweetness and consistency.
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5 thoughts on “Pumpkin Beer Cupcakes

  1. I’m so excited to try these with my pumpkin beer fave, New Holland’s Ichabod! Browned butter tends to make my baked goods fall when they come out of the oven. Do these have a good structure/texture?

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