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Flavorful Beer Can Cupcakes Recipe with Easy Salty Pretzel Frosting

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Moist cupcakes with subtle hoppy notes from beer, topped with a sweet, creamy, and salty pretzel frosting that offers a satisfying crunch. Perfect for casual gatherings and crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup (240ml) beer (medium amber beer like Samuel Adams recommended)
  • 1 teaspoon vanilla extract
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • ½ cup (about 60g) crushed pretzels
  • Pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk melted butter, eggs, beer (room temperature), and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For frosting, beat softened butter until creamy. Gradually add powdered sugar, beating on low speed.
  9. Add heavy cream and vanilla extract, beat until fluffy (3-4 minutes).
  10. Fold in crushed pretzels and a pinch of sea salt. Adjust cream for desired consistency.
  11. Frost cooled cupcakes generously with a spatula or piping bag. Optionally, sprinkle additional crushed pretzels on top.

Notes

Use medium-bodied amber beer for best flavor. Let beer come to room temperature before mixing. Do not overmix batter to keep cupcakes light. Crush pretzels to a mix of fine crumbs and small chunks for texture. Frost cupcakes only when completely cooled to prevent melting. For gluten-free, substitute flour with gluten-free blend; for vegan, use dairy-free butter and coconut cream. Beer can be swapped with fruity cider for a different flavor.

Nutrition

Keywords: beer cupcakes, pretzel frosting, salty sweet dessert, easy cupcakes, party dessert, amber beer cupcakes

Find it online: https://juliamadeit.com/flavorful-beer-can-cupcakes-recipe-with-easy-salty-pretzel-frosting/