Discovered while living in Covington, and has been a favorite summer treat ever since. Who doesn’t love beer and cupcakes? Thank you Libby’s Cupcakes!
Cupcake Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp pure vanilla extract
- Juice of 1 whole lemon
- 6 oz. ish of Leinenkugel’s Summer Shandy beer
- 3 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Zest of two lemons
Directions:
Preheat oven to 350 (My oven runs a little hot so I do 345. In a convection oven it’s aroun 320.) In a stand mixer with the paddle attachment, beat together the butter and sugar until fluffy, at least 5 mins. Add eggs one at a time until fully incorporated. Add vanilla extract, fresh squeezed lemon juice, and Summer shandy beer. In the meantime whisk together dry ingredients and lemon zest. Add the dry ingredients to the wet in two batches. The batter should be thick but not dry. Fill cupcake liners 2/3 way and bake for 18-22 mins. Don’t let them get too brown on top.
Frosting Ingredients:
- 1 stick of butter
- (2) 8 oz. packages of full fat cream cheese
- 2 cups powdered sugar
- Juice of half a lemon
Directions:
Beat the butter and cream cheese together in a stand mixer with the paddle attachment.
Squeeze in fresh lemon juice and incorporate. Add powdered sugar 1 cup at a time.
Decorate the cupcakes with the icing and serves.
Zboril Traditions 