Corona Cupcakes with Lime Cream Cheese Frosting

It’s 4pm and I just realized it’s National Cupcake Day. And while it’s pretty easy to whip up a batch of these bite-sized treats anytime, especially if they’re from a box mix (shhhhh…) that day is not today. Instead I’ll reminisce over the time I made these insanely good Corona cupcakes for my husband’s surprise birthday beer-tasting bash!

You have GOT to make these Corona Cupcakes. And the zesty lime cream cheese frosting is the perfect topper. Yum! Find the recipe at http://diaryofadomesticdiva.com

Seriously. They are SO good! And so easy, even without a box mix. Not that there’s anything wrong with that.

These Corona cupcakes are deliciously light, with the flavour of the popular Mexican beer coming through subtly. As anyone who’s every indulged in one (or several) Coronas knows, ya gotta have a lime wedge. In this case, the lime cream cheese frosting is the ideal companion. Except rather than plugging the bottle with your thumb in the familiar lime-wedge-bottle-flip, you’ll be dipping-and-licking that creamy lime-flavoured frosting.

Trust me when I say: it works. It works big time.

These cupcakes are guaranteed to fly off the platter at your next casual beer-themed party or backyard BBQ. So be sure to make plenty!

You have GOT to make these Corona Cupcakes. And the zesty lime cream cheese frosting is the perfect topper. Yum! Find the recipe at http://diaryofadomesticdiva.com
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Corona Cupcakes with Zesty Lime Cream Cheese Frosting

Throwing a beer-tasting party? Be sure to add these light and fluffy cupcakes to the menu.

Course Dessert
Cuisine American
Cook Time 18 minutes
Total Time 20 minutes
Servings 24 standard cupcakes
Author Erica

Ingredients

For the Cupcakes

  • 3/4 cups unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, at room temperature
  • 1 tsp vanilla
  • 1/2 tsp lime zest
  • 1 cup Corona beer, plus extra for brushing on tops (and sipping)
  • 1/4 milk
  • lime wedges or rind and sanding sugar for garnish (optional)

For the Frosting

  • 12 oz cream cheese, cold
  • 6 tbsp butter, at room temperature
  • 1 tsp lime zest
  • 1 tbsp freshly-squeezed lime juice
  • 4 cups icing sugar

Instructions

For the Cupcakes

  1. Preheat oven to 375ºF and line muffin tin with cupcake liners

  2. In a medium-sized bowl, whisk together flour, baking powder and salt.

  3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.

  4. Add eggs, beating after each addition. Then add the vanilla and lime zest.

  5. 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, making 3 additions of the dry mixture and 2 of the wet mixture.

  6. Fill the cupcake liners no more than two-thirds full, using an ice-cream scoop, and bake for 18 minutes or until toothpick comes out clean.

  7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpick and brush some beer on each while warm.

  8. Let cupcakes cool 10 minutes on rack. Remove from muffin tin and let cool completely on rack. Frost with Lime Cream Cheese Frosting.

For the Frosting

  1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.

  2. Add the lime juice and zest and gradually add the icing sugar until well-combined. Beat until smooth, about 2 minutes.

  3. Fill piping/pastry bag, fitted with a large star tip (I prefer the Wilton 1M tip) and pipe swirls onto cooled cupcakes. Garnish with lime slices/rind/sanding sugar.

Drop me a comment if you make them and let me know how they turned out!

About Erica

Erica writes with humour and heart about family, #fit40s and living life in the carpool lane. Part-time banker by day and Netflix-addicted-cake-decorator by night, Erica’s in-between time is spent dreaming up ways to ruin her kids’ lives. Obviously.

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