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Lemon Shandy Cupcakes

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By Betty Crocker Kitchens
Updated Feb 16, 2012
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Like a beer and lemonade shandy? You’ll love this light and refreshing shandy cupcake.

Lemon Shandy Cupcakes

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 14
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Ingredients

Cupcakes

Frosting

  • 4 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1/8 teaspoon salt
  • 2 tablespoons hefeweizen wheat beer
  • 1 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 5 to 6 cups powdered sugar

Garnishes

  • Honey, if desired
  • Small lemon wedges, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    Make cake batter as directed on box, using cake mix, 1 cup beer, the oil and eggs. Stir in 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
  • Step 
    3
    Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Step 
    4
    In large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 2 tablespoons beer, 1 teaspoon lemon peel and the lemon juice. Beat in powdered sugar until blended. If frosting is too thick, beat in more beer, a few drops at a time. Frost cupcakes. Just before serving, drizzle with honey and garnish with lemon wedges. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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