Angry Orchard Cupcakes

By Pagingdrstarling

Ingredients

• 2 sticks unsalted butter, softened
• 1 3/4 c. sugar
• 2 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs, room temperature
• 2 c. shredded apples (2 Golden Delicious Apples, preferably)
• 1 c. Angry Orchard Beer, Apple Crisp
• 1/4 c. milk
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tsp. vanilla extract
• maple syrup and pecan pieces for garnish
• FROSTING
• 4 oz. cream cheese, softened
• 1 stick unsalted butter
• 4 c. powdered sugar
• 1 tbsp. heavy cream or milk
• 1/2 tsp. cinnamon
• 1 tsp. vanilla
• pinch of salt

Details

Servings 24
Preparation time 30mins
Cooking time 45mins
Adapted from bsugarmama.com

Preparation

Step 1

Preheat oven to 350 Degrees

In a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time.

Add the flour, baking soda, salt, cinnamon, and nutmeg. Blend then add vanilla extract, milk and VERY slowly the beer.

Once apples are shredded, place the shreds in a clean kitchen towel and ring the juice out. Fold the shredded apples into the cupcake batter.

Line pans with cupcake papers. 3/4 full. Bake for 15 to 18 minutes. Allow to cool prior to icing.

For icing: beat together the cream cheese and butter until mixed. Slowly add powdered sugar a cup at a time. Add the cinnamon, vanilla, and salt and mix. Drizzle with maple syrup and top off with pecan pieces for garnish.