Blue Moon Cupcakes

My sister found this recipe from the Bitchin' Kitchin' blog a few weeks ago, and since we both love Blue Moon and cupcakes, it was a "DUH!" moment for both of us:

Blue Moon Cupcakes

3/4 a stick/6 tbsp butter, melted
2 eggs, room temperature
4 oz buttermilk
6 oz Blue Moon beer
2 tsp vanilla
zest of one orange
1 cup brown sugar
2 cups flour
2 tsp ground coriander
1 tsp baking soda

1) Preheat oven to 350 degrees.

2) Melt butter and set aside to cool down.

3) Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in one bowl, and mix together the sugar, flour, coriander, and baking soda in another.

4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine. Add the melted butter and combine.

5) Pour batter into cupcake cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.

Unfortunately, Kroger only sells oranges in packs of 12+! We only wanted one...so we purchased orange extract instead and they actually turned out really yummy.

Orange Cream Cheese Frosting

1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
5 cup(s) confectioners' sugar
1.5 oz Blue Moon beer

1) Blend the cream cheese, butter, orange juice, orange zest, and Blue Moon in a large bowl, using an electric mixer set at medium speed, until smooth.

2) Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

The icing was, by far, the best part of the cupcakes.

Here are the Bitchin' Kitchin's Blue Moon cupcakes. She iced the cupcakes right after making the icing, without refrigerating it:



Here are our's: