Lemon Beer Cupcakes with Strawberry frosting

Lemon Beer Cupcakes

1 cup butter, softened

2 cups sugar

4 eggs

1 tsp pure vanilla extract

juice of 1 lemon

6 oz. ish of Shock Top's Lemon Shandy beer

3 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

 

Preheat oven to 350. Beat together the butter and sugar until fluffy.  Add eggs one at a time until fully incorporated.  Add vanilla extract, fresh squeezed lemon juice, and lemon shandy beer

In a smaller bowl, mix together dry ingredients.

Add the dry ingredients to the wet in small batches.  The batter should be thick but not dry. 

Fill cupcake liners 2/3 full and bake for 18-22 min. Cupcakes should be a yellow golden color but not brown.

Strawberry Buttercream Frosting

1 1/2 cup unsalted butter, softened
3½ – 4 cups powdered sugar, sifted
1 cup strawberries
1 tablespoon vanilla extract
2 tablespoons half-and-half

Add strawberries to a food processor or blender and blend until they become a puree.  Add to a pan and boil for about 10-15 minutes.  Let puree cool.

Add butter to a bowl and slowly add in powdered sugar.  Alternatively add vanilla, half and half and strawberry puree until the frosting is the desired consistency.  Frost cooled lemon beer cupcakes with the finished frosting.  

**Mine were green because I added green dye to them for an Oakland A's game (green and gold cupcakes!)