1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2Make 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).
3Bake 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.
4In 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.