Over the Moon White Ale Cupcakes

Over the Moon White Ale Cupcakes
90 min.
24
268kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Over the Moon White Ale Cupcakes! These scrumptious treats combine the light, refreshing flavors of Belgian-style wheat ale with the sweetness of a traditional white cake, creating a unique and irresistible flavor profile that will leave your taste buds dancing. Perfect for any occasion, these cupcakes are not only a feast for the eyes but also a delicious way to impress your friends and family.

Imagine biting into a fluffy cupcake infused with hints of coriander, ginger, and zesty orange peel, all complemented by the subtle notes of beer. The rich, creamy frosting adds an extra layer of decadence, making these cupcakes a standout dessert at any gathering. Whether you're hosting a party, celebrating a special event, or simply treating yourself, these Over the Moon White Ale Cupcakes are sure to be a hit.

With a preparation time of just 90 minutes, you can whip up a batch of 24 delightful cupcakes that are perfect for sharing—or keeping all to yourself! So, roll up your sleeves, gather your ingredients, and get ready to bake a batch of these heavenly cupcakes that will take your dessert game to new heights. Your friends will be asking for the recipe, and you’ll be the star of the show!

Ingredients

  • box cake mix white
  • 1.3 cups light-bodied wheat beer belgian-style
  • 0.3 cup vegetable oil 
  •  egg whites 
  •  eggs whole
  • 0.3 teaspoon ground coriander 
  • 0.3 teaspoon ground ginger 
  • teaspoon orange zest grated
  • cups powdered sugar 
  • 0.5 cup butter softened
  • teaspoon orange zest grated
  • 0.3 cup light-bodied wheat beer belgian-style
  • tablespoon orange juice 
  • serving lime wedges 

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. 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).
  4. 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.
  5. 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.

Nutrition Facts

Calories268kcal
Protein2.24%
Fat26.21%
Carbs71.55%

Properties

Glycemic Index
8.96
Glycemic Load
0.25
Inflammation Score
-1
Nutrition Score
2.5778260820586%

Flavonoids

Catechin
0.06mg
Epicatechin
0.01mg
Hesperetin
0.1mg
Naringenin
0.02mg
Kaempferol
0.12mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:268.4kcal
13.42%
Fat:7.84g
12.07%
Saturated Fat:3.37g
21.07%
Carbohydrates:48.17g
16.06%
Net Carbohydrates:47.9g
17.42%
Sugar:38.49g
42.77%
Cholesterol:16.99mg
5.66%
Sodium:187.66mg
8.16%
Alcohol:0.58g
100%
Alcohol %:0.92%
100%
Protein:1.51g
3.02%
Phosphorus:80.08mg
8.01%
Vitamin K:6.49µg
6.18%
Calcium:50.93mg
5.09%
Selenium:3.25µg
4.64%
Vitamin B2:0.08mg
4.56%
Folate:17.34µg
4.33%
Vitamin E:0.56mg
3.77%
Vitamin B1:0.05mg
3.3%
Vitamin B3:0.6mg
3.01%
Manganese:0.05mg
2.74%
Iron:0.49mg
2.71%
Vitamin A:130.23IU
2.6%
Copper:0.02mg
1.15%
Vitamin B5:0.11mg
1.1%
Fiber:0.27g
1.08%
Magnesium:4.07mg
1.02%