Pumpkin Ale Cupcakes with Salted Whiskey Caramel Frosting

Pumpkin Ale Cupcakes with Salted Whiskey Caramel FrostingDo you ever ask yourself if you could be a dessert what would you be? Well, I’ve finally concocted a creation that mashes together all my favorite flavors. I feel I’m becoming pumpkin-toxicated, to the point I might turn orange. So what! Tis’ the season and I’m going to eat as much delicious fall staples as possible and with that I found myself staring at the pumpkin ale aisle in the supermarket for almost 30 minutes.IMG_1569
I’ve only recently become a beer connoisseur, favoring speciality brews, beer tastings and beer gardens. One of the many things I look forward to during this time of the year is the endless options of limited edition pumpkin ales. And when I say limited, I mean it, brewers only bottle certain quantities of their pumpkin ale, so when the shelves run empty you better start the countdown for next year’s batch.IMG_4656
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One of my favorites would be Dogfish Head Craft Brewery {they even have restaurants too}. Even if you’re not a beer drinker, but you love pumpkin I suggest giving this a try. It’s not too heavy, it’s more like a hoppy/malty pumpkin soda. Other favorites for the season include Pumpking by Southern Tier Brewing Company and Pumpkinhead Ale by Shipyard Brewing Co.

Now that I’ve introduced one of the main ingredients, let’s get back to my mouth-watering confection. I’ve never been one to grab the piece of cake over a slice of pie, unless it’s Pumpkin Cake spiked with pumpkin ale. Don’t go thinking by eating this cake you’ll feel a little loopy. Once the alcohol bakes off, the cake gets an extra boost of pumpkin flavors and becomes super moist. Yesterday, I shared my version of a salted caramel sauce, so why not create a frosting with this delectable indulgence. I’m not a frosting girl, but even I found myself licking the bowl a few times but I still left a few mini cakes unfrosted for myself.

Pumpkin Ale Cupcakes with Salted Whiskey Caramel Frosting
Since I knew I would be using speciality ingredients in these cupcakes, I decided to make healthy swaps by using whole wheat flour, pumpkin puree, and a dairy free cream cheese.This is definitely a must try for all you Fall lovers.


Pumpkin Ale Cupcakes

Ingredients {Makes 48 mini cupcakes – about 24 regular size}

2 cups – Whole Wheat Flour

1/2 teaspoon – Baking Soda

1 teaspoon – Baking Powder

1 teaspoon – Salt

1 tablespoon – Pumpkin Pie Spice {use your homemade version or a store-bought brand}

6 oz – Pumpkin Ale {One of my favorites this season is Dogfish Head}

1/2 stick – Unsalted Butter

2 large – Eggs

1 cup – Pumpkin Puree

1/3 cup – Granulated Sugar

1/2 cup – Brown Sugar

Recipe {Adapted from Generation Foodie

Pre-heat your oven to 350*F and line your cupcake tins with liners. In a large mixing bowl, sift the flour, baking soda, baking powder, pumpkin pie spice, salt and stir together. Melt the butter in a small saute pan over low heat, until it’s a light brown {About 5 – 7 minutes, don’t let it burn}

In a medium bowl, combine both sugars together. Whisk in the browned butter until ingredients are combined. Add the eggs, pumpkin puree, and beer stirring well after each ingredient. Gently, fold the wet ingredients into the flour mixture until just incorporated {Don’t over mix the batter} Fill the cupcake liners 2/3 of the way full. Bake for 10 to 12 minutes {rotating half way} until a toothpick comes out clean. Cool in the tray for 5 minutes, and then remove them to cool completely on a cooling rack.


Salted Whiskey Caramel Frosting

Ingredients {Makes about 2 cups}

2 sticks – Unsalted Butter {room temperature}

8 oz – Cream Cheese {I used Tofutti, a dairy free version}

1/2 cup – Homemade Salted Caramel {if you don’t get a chance to make this delicious version, then heat up some store-bought caramel and add a teaspoon of sea salt and your favorite liquor}

3 cups – Confectioner’s Sugar

Recipe {Adapted from Baked Bree}

In the bowl of an electric mixer with a paddle attachment, cream the butter and cream cheese together until smooth. Gently pour the caramel sauce, and blend until combined. Add in the confectioner’s sugar a cup at a time, and beat until light and fluffy. 


19 thoughts on “Pumpkin Ale Cupcakes with Salted Whiskey Caramel Frosting

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