Pumpkin Ale Cupcakes with Spiced Buttercream Frosting

From The Culinary Couple | Adapted from My Baking Addiction

Makes 24 cupcakes.

For the Cupcakes

  • 1 (12-ounce) bottle Pumpkin Ale (I like Punkin Ale from Dogfish Head Brewery)
  • 1/2 cup whole milk
  • 1/2 cup canola oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened dark cocoa powder
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  1. Preheat the oven to 350°F. Line muffin tins with paper liners.
  2. Using a stand mixer or electric mixer, combine pumpkin ale, milk, canola oil, and vanilla. With the mixer on low speed, beat in eggs, one at a time. Add sour cream, and mix until fully incorporated.
  3. In a separate large mixing bowl, whisk together cocoa, sugar, flour, pumpkin pie spice, and baking soda.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined (batter will be thin).
  5. Fill each cupcake liner about 3/4 full with batter.
  6. Bake 25 minutes, until risen and set in the middle. Remove pan to wire rack. Cool completely before turning out of tins.

For the Frosting

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 4 tablespoons pumpkin ale
  1. Using a stand mixer or electric mixer, cream butter. Add vanilla extract, pumpkin pie spice, and salt.
  2. Slowly add confectioners’ sugar, mixing well after each addition. Then add pumpkin ale and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, add a little more pumpkin ale (1 teaspoon at a time) until you reach the desired consistency. Pipe frosting onto cupcakes.