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
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup hefeweizen wheat beer
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoons grated lemon peel
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
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2Make 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).
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Step3Bake 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.
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Step4In 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
Tips from the Betty Crocker Kitchens
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