Lemon Shandy Cupcakes

Like a beer and lemonade shandy? You’ll love this light and refreshing shandy cupcake. MORE+ LESS-

By Betty Crocker Kitchens

February 16, 2012

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

cup hefeweizen wheat beer

1/2

cup vegetable oil

eggs

teaspoons grated lemon peel

oz cream cheese, softened

1/2

cup butter, softened

1/8

teaspoon salt

tablespoons hefeweizen wheat beer

teaspoon grated lemon peel

tablespoon fresh lemon juice

to 6 cups powdered sugar

Honey, if desired

Small lemon wedges, if desired

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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.