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Over the Moon White Ale Cupcakes

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Fans of Belgian white ale will be over the moon for these ale and citrus cupcakes.
Updated Feb 24, 2012
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  • 6 cups powdered sugar
  • 1/2 cup butter, softened
  • 1 teaspoon grated orange peel
  • 1/4 cup Belgian-style wheat ale beer
  • 1 tablespoon orange juice


  • Small orange wedges


  • 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 1/4 cups beer, the oil, egg whites and egg, coriander and ginger. Stir in 1 teaspoon orange peel. Divide batter evenly among muffin cups (about two-thirds full).
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 4
    In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Frost cupcakes. Just before serving, garnish each with orange wedge. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a Belgian-style wheat ale beer or other wheat beer such as hefeweizen.


Nutrition Facts are not available for this recipe
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