Lemon Shandy Cupcakes

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1

cup hefeweizen wheat beer

1/2

cup vegetable oil

3

eggs

2

teaspoons grated lemon peel

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

Honey, if desired

Small lemon wedges, if desired

• 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.
• 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).
• 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.
• 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.