Easy pumpkin cupcakes with pumpkin ale and a maple fudge frosting.
Use a pumpkin beer that you like drinking! We used a Southern Tier Pumking here. Something deep and rich will lend the most flavor to these cupcakes.
If you’d like to omit the beer, you can certainly leave it out and make some adjustments like increasing coconut oil and reducing flour, but the texture will vary and they may not taste as good – so if you’re looking for plain pumpkin cupcakes, I recommend checking out some of the great beer-free recipes available online!
If your frosting thickens too quickly, zap it in the microwave for a few seconds or stir in a splash more hot water to bring it back to a spreadable consistency. The frosting will thicken as it cools, resulting in a rich and fudgy topping.
These cupcakes are also great with cream cheese frosting or vanilla (or maple!) buttercream.
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