If yesterday’s cupcakes were for the chocoholics and dark beer lovers, these cupcakes are all about being refreshing, citrusy and bright. Door County’s Little Sister witbier has quickly become one of my favorites. It’s light, drinkable, and so easy to enjoy, regardless the temps outside. And when I needed another cupcake flavor to offset the decadent chocolate porter cakes, this one sprang to mind immediately.
These cupcakes are lightly spiced for a hint of something different – coriander enhances the earthy tones of this witbier, and fresh orange zest deepens the citrus flavor everyone associates with this beer style. To make them creamy and delicious, they’re topped with orange cream cheese frosting.
And let me tell you, this frosting steals the show. I dare you to not lick up the leftovers, straight off the spoon, or better yet: dip some fresh strawberries into the extra frosting and prepare for sweet happiness. Before frosting the cakes, don’t forget to poke & soak – a spoonful of extra beer on top makes them super moist and irresistible.
Ring in the spring and bake up a batch of these witbier cupcakes soon!
Witbier Cupcakes with Orange Cream Cheese Frosting, adapted from Erica’s Sweet Tooth
Makes 24 cupcakes
For the witbier cupcakes:
- 3/4 C unsalted butter, at room temperature
- 1-3/4 C granulated sugar
- 2-1/2 C all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, at room temperature
- 1 tsp vanilla
- 1/8 tsp ground coriander
- 1/2 tsp orange zest
- 1 12 oz bottle witbier, divided
- 1/4 C milk
Preheat oven to 325 and line two muffin tins with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of your stand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, beating after each addition, then add vanilla and zest.
Combine milk and one cup of witbier in a small bowl. A little at a time, add the liquid and flour mixtures to the butter/sugar mixture, on low power.
Scoop batter into prepared muffin tins. Bake for 18 minutes, turning tins halfway through for even baking. Remove from oven and let cool 10 minutes in the tins, and then transfer to a wire rack to cool completely.
Poke about 4 holes into each cupcake. Use the remaining beer and spoon a little onto the tops, to soak in and make the cupcakes super moist. Allow the cupcakes to soak while you make the frosting.
For the orange cream cheese frosting:
- 12 oz cream cheese, at room temperature
- 6 tbsp unsalted butter, at room temperature
- 1 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 4 C powdered sugar
Use the paddle attachment with your stand mixer. Beat together the cream cheese and butter until smooth, about 3 minutes.Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
Add the orange juice and zest and add the powdered sugar, 1 cup at a time, until combined. Continue to beat the frosting another 2 minutes.
Let the frosting chill in the fridge until you’re ready to pipe onto the cupcakes.
Fit a piping bag with a wide round decorating tip and fill with the cooled frosting. Pipe frosting onto each cupcake. Serve and enjoy! Note: if you’re making these ahead, store in the fridge until an hour before serving.