Blue Moon Beer Cupcakes with Cream Cheese Frosting

Prep: 45 minCook: 18 min12 cupcakesmediumAmerican
Blue Moon Beer Cupcakes with Cream Cheese Frosting

These moist, beer-infused cupcakes showcase Blue Moon's signature citrusy notes with ground coriander and fresh orange zest. The tender crumb comes from buttermilk and beer working together, while cream cheese frosting provides a tangy complement to the subtle wheat beer flavor. Perfect for casual gatherings, game day parties, or when you want to surprise guests with an adult twist on classic cupcakes. The coriander adds an authentic Belgian-style spice note that pairs beautifully with the orange.

VegetarianNut-Free

Ingredients

Yield: 12 cupcakes
  • ½ cup unsalted butter, soft
  • 1 cup brown sugar
  • 2 large eggs
  • ½ cup buttermilk
    milk + lemon juice1 tbsp lemon juice per 1/2 cup milkdairy

    let sit 5 minutes

    Full guide →
  • ¾ cup Blue Moon beer
    wheat beer or Belgian white1:1alcohol

    similar citrus notes

  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 orange orange zest, zest only
  • 8 ounces cream cheese, soft
    buttercreamstandard butter/sugar ratiodairy-free

    different texture

    Full guide →
  • ¼ cup unsalted butter, soft
  • 5 cups powdered sugar
  • 2 tablespoons Blue Moon beer(optional)
    wheat beer or Belgian white1:1alcohol

    similar citrus notes

  • orange zest, for dusting

Instructions

  1. 1

    Cream together butter and brown sugar until smooth in stand mixer or with hand mixer

  2. 2

    Mix in eggs one at a time

  3. 3

    Combine buttermilk, beer, and vanilla in separate bowl

  4. 4

    Combine all dry ingredients in another bowl

  5. 5

    Add half the dry ingredients to mixing bowl and stir to combine

  6. 6

    Stir in all wet ingredients followed by remaining dry ingredients

  7. 7

    Fold in orange zest to finish batter

  8. 8

    Scoop batter into cupcake liners

  9. 9

    Bake at 350°F for 16-18 minutes until tester comes out clean from center

  10. 10

    Remove and cool completely before frosting

  11. 11

    Whip together cream cheese and butter for frosting

  12. 12

    Add vanilla and powdered sugar one cup at a time

  13. 13

    Add optional beer carefully to avoid curdling

  14. 14

    Frost cupcakes with knife or piping bag

  15. 15

    Dust with extra orange zest

Tips

Tip 1

Don't overmix the batter once you add the flour to keep cupcakes tender.

Tip 2

Make sure cupcakes are completely cool before frosting or it will melt and slide off.

Tip 3

Add beer to frosting gradually - too much will make it curdle and separate.

Good to Know

Storage

Store frosted cupcakes covered in refrigerator up to 3 days

Make Ahead

Bake cupcakes 1 day ahead, wrap tightly, frost day of serving

Serve With

Serve at room temperature for best flavor and texture

Common Mistakes

Watch

Don't add too much beer to frosting or it will curdle

Watch

Ensure cupcakes are completely cool before frosting to prevent melting

Substitutions

Dairy-Free Swaps

buttermilk→
milk + lemon juice1 tbsp lemon juice per 1/2 cup milkdairy

let sit 5 minutes

Full guide →
cream cheese frosting→
buttercreamstandard butter/sugar ratiodairy-free

different texture

General Alternatives

Blue Moon beer→
wheat beer or Belgian white1:1alcohol

similar citrus notes

Find more substitutions →

FAQ

Can I substitute another beer for Blue Moon?

Yes, any wheat beer or Belgian white ale works well. The citrus and coriander notes complement the orange zest perfectly.

How long do these cupcakes keep?

Frosted cupcakes keep 3 days refrigerated. Unfrosted cupcakes stay fresh 2 days covered at room temperature.

Can I make these without alcohol?

Replace beer with equal amount buttermilk or milk, though you'll lose the subtle beer flavor that makes these special.