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
Recipe Tips
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