Pumpkin Ale Cupcake Recipe @lifeastrawberry

Jessie, from Life as a Strawberry really made me smile as I read through her blog. I felt her as she was speaking, sadly telling the story of her obliterated pumpkin patch. (kind of funny, in a not-so-funny way). You see, I am embarking into the gardening world this fall, so I could so empathize with her story and feelings towards her pumpkins.

Luckily (for us) this did not distract her from creating a masterpiece and perfect fall time treat: Pumpkin Ale Cupcakes. Enjoy this one!

pumpkin ale cupcakes

Pumpkin Ale Cupcakes

Serves: 18-20 cupcakes


Pumpkin Ale Cupcakes:
    • 2/3 cup pumpkin puree
    • 1/2 cup pumpkin ale
    • 1/4 cup canola oil
    • 2 eggs
    • 1 cup sugar
    • 1-3/4 cups flour
    • 1 tsp. salt
    • 2 tsp. baking soda
    • 1 Tbsp. cinnamon
    • 1/4 tsp. ground ginger
    • 1/4 tsp. ground nutmeg
    • 1/2 tsp. ground cloves
    • 1/2 tsp. vanilla extract
Maple Pumpkin Ale Frosting:
  • 2 Tbsp. unsalted butter, melted
  • 3 Tbsp. pumpkin ale
  • 3/4 tsp. maple extract
  • 3 to 3-1/2 cups powdered sugar


For the Cupcakes:
    1. In a bowl or your stand mixer, combine pumpkin puree, pumpkin ale, canola oil, eggs, and sugar.
    2. Add flour, salt, and baking soda.
    3. Add in in cinnamon, ginger, nutmeg, cloves, and vanilla. Mix batter until ingredients are just combined.
    4. Spoon batter into cupcake tins.
    5. Bake at 375 for 15-17 minutes or until a toothpick comes out clean.
    6. Let cool and top with Maple Pumpkin Ale Frosting (recipe below!)
For the Frosting:
  1. In a medium-sized bowl, combine the melted butter, pumpkin ale, and maple extract,
  2. Stir in 3 cups of the powdered sugar. This is the consistency I used to spread the frosting onto my cupcakes. If you want a thicker consistency (aka if you’re not going to be lazy like I was and want to pipe your frosting on) stir in the remaining 1/2 cup of powdered sugar a little at a time until you reach your desired consistency.
  3. Frost your cooled cupcakes and enjoy!

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