guinness and gingerbread cupcakes

Recipe printed from

Guinness-Gingerbread Cupcakes w/ Lime Frosting
Adapted, barely, from David Lebovitz's Ready for Dessert; makes 12

time commitment: 1 hour, plus cooling

1/2 c Guinness
1/2 c molasses
1/2 c vegetable oil
1/4 t baking soda
3/4 c packed light brown sugar
1 1/3 c ap flour
1 1/4 t baking powder
2 t g ginger
1 t g cinnamon
1/8 t g nutmeg
1/2 t salt
2 large eggs, room temp
1/2 c finely minced candied ginger, plus garnish

4 T unsalted butter, room temp
1 1/2 c powdered sugar
3 T lime juice
1 T whole milk

preheat oven to 350 F. line 12-cup muffin tin with cupcake liners.

in a large saucepan, bring Guinness, molasses, and oil to boil over med-hi. remove from heat and whisk in baking soda until dissolved. stir in brown sugar and let cool.

in a small bowl, combine flour, baking powder, spices, and salt.

whisk eggs into cooled brown sugar / Guinness mixture, then whisk in flour mixture until incorporated, being careful not to overmix. stir in minced ginger.

divide batter among cupcake liners and bake 22-24 minutes. cool completely on a wire rack.

meanwhile, make the frosting. beat butter on high speed until smooth and with speed on low, add in 1/2 of the powdered sugar. scrape down sides, add the lime juice and the remaining powdered sugar, and beat again, finishing by adding the milk. beat until fluffy, and add more lime juice if desired.

frost cooled cupcakes with lime frosting and garnish with ginger, if desired.