All the Way from Seattle

Guest post! Meaning I get to be lazy and not do anything! But also meaning I didn’t get to eat any of this wonderful recipe :(

My baking partner in crime, Pinar, is living in Seattle for the summer, which means we have to bake solo all summer. Sad. But she sent me this great recipe she tried out last week and gorgeous photos to match.

Just like you have a “thing” for sweet and savory, I guess I have a “thing” for sweet and sour. Here’s the adapted version that I made. Basically I used more orange zest to make it sweet and cut down on sugar. Also the icing was amazing. And I don’t even like icing… in the original recipe, you are supposed to put lime if you’re using Corona and orange if you’re using Blue Moon, but I thought the sourness from the limes would add to the cupcakes – and they did! So there you go!

Blue Moon Cupcakes with Citrus Frosting
Original recipe here. Makes 12 cupcakes.

for the cupcakes
3/8 C unsalted butter, at room temperature
1/2 C sugar
1 1/4 C flour
1 tsp baking powder
1/4 tsp salt
2 eggs, at room temperature
1 tsp vanilla
1/2 to 1 Tbsp orange zest
1/2 Tbsp lime zest
1/2 C Blue Moon, plus more for brushing on tops
1/8 C milk
orange/lime wedges for garnish
for the frosting
6 oz cream cheese, cold
3 Tbsp butter, at room temperature
1 Tbsp freshly squeezed orange juice
1 Tbsp freshly squeezed lime juice
1 Tbsp orange zest
1 Tbsp lime zest
2 C powdered sugar

 Preheat oven to 375F.
2.  Combine flour, baking powder, and salt in a medium bowl.
3. With an electric mixer, beat sugar and butter until fluffy. Add eggs one at a time, then vanilla and zest.
4. Alternatively add flour, milk, and beer to the butter/sugar mixture.
5. Pour into tins and bake for 18 minutes. After removing from the oven, poke holes in the tops and brush with beer.
6. For the frosting, mix cream cheese and butter until smooth. Add juice and zest.
7.  Gradually mix in powdered sugar to desired consistency.
8. Once cupcakes are completely cool, pipe with frosting.


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