Where beer and cupcakes unite!

Recipe: Rosemary Lemonade Cupcakes

Because we love you all from the bottom of our beer bottles, we’re sharing a recipe this time! We’re also posting the recipe because the last time we used a Dogfish Head beer and didn’t post a recipe, there was hell to pay. We’ve learned our lesson. Now, I introduce to you, Rosemary Lemonade Cupcakes using Dogfish Head’s Saison du Buff, which is a collaboration beer between Dogfish Head, Stone, and Victory. This collaboration happened first in 2010, and now, again, in 2012. If you haven’t got your hands on this beer yet, I highly recommend that you do. This beer is delicious, and is a perfect match for these rosemary infused lemon cupcakes.

On to the recipe!

Rosemary Lemonade Cupcakes
(Makes about 18 cupcakes)

Ingredients:
1 cup water
1/4 cup rosemary leaves
1/2 cup fresh squeezed lemon juice (about 2 lemons)

2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt

1 stick butter (8 tablespoons)
Lemon zest of 1 lemon
1 1/4 cups sugar
2 eggs
1/2 cup beer
1/2 cup rosemary lemon juice (from above)

Directions:

1. In a small sauce pan, bring 1 cup water to a boil. Once boiling, add 1/4 cup rosemary leaves (we used dried rosemary). Boil for 5 minutes, stirring constantly. Remove from heat and add 1/2 cup lemon juice. Let sit while you prepare the cupcake batter.

2. Preheat oven to 375 degrees F. Place paper cupcake liners in pans, set aside.

3. Combine flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, beat butter and lemon zest until creamy. Add in sugar, then beat again until combined. Add eggs 1 at a time, beating between each addition.

5. Beat in 1/4 of the dry ingredients, then add beer to the batter. Mix well.

6. Using a strainer to separate the rosemary leave from the juice, strain 1/2 cup of the rosemary lemon water into a measuring cup. (Save the remaining rosemary lemon juice to use in the frosting, see recipe below) Mix this alternating with the rest of the dry ingredients into the batter, beginning and ending with the dry ingredients.

7. Fill cupcake liners with a 1/4 cup of batter, place in preheated oven and bake for about 15 minutes. Use a toothpick inserted in the center to tell if it’s done after 15 minutes. It should come out clean.

After your cupcakes have cooled, you can prepare the frosting.

Rosemary Lemonade Cream Cheese Frosting

Ingredients:
1 stick butter (8 tablespoons), room temperature
1 8-ounce package cream cheese, room temperature
2 1/2+ cups powdered sugar
left over rosemary lemon juice from cake recipe above

Directions:

1. Beat butter and cream cheese together until smooth and creamy

2. Beat in powdered sugar, 1 cup at a time. Add in leftover rosemary lemon juice and beat well. If the frosting is too runny, just beat in more powdered sugar.

3. Frost cupcakes after they’ve cooled, and enjoy!

If you make these cupcakes, please tell us how they turned out for you in the comments, we’d love to hear about them! If you have an idea for a cupcake, or a beer to use, let us know! We’re always willing to try something new.

– Jackie & Dylan

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5 responses

  1. Wow! A very unique flavored cupcake recipe. A taste of beer and a rosemary would be something new to taste on a cupcake. Thanks for sharing.

    May 14, 2012 at 10:01 am

  2. Jo

    These were delicious! The lemon was sweet and tart and the hint of rosemary was a perfect finishing touch. Loved them. thanks.

    May 14, 2012 at 11:06 am

  3. Pingback: Peach Beer Snob Cake « One Baroque Girl

  4. Hi Sweet and Stout,

    I wanted to see if it would be possible to feature this recipe on CraftBeer.com? One of the main goals of the site (created by the Brewers Association) is to bring craft beer to the dinner table through pairings or as an ingredient in dishes.

    I would create a post similar to this one: http://www.craftbeer.com/recipes/cheese-y-beer-scones that would include your photo/bio/link to your blog.

    Please let me know if this works for you. We would love to have you on CraftBeer.com.

    Cheers!

    Meghan Storey
    Web Editor
    Brewers Association
    meghan@brewersassociation.org

    June 11, 2014 at 1:29 pm

    • Hi Meghan,

      I’m okay with you posting the recipe. We are no longer in business & don’t maintain this blog either. I’ve left it up because I still do love craft beer & cupcakes and i think people really enjoyed the recipes when we shared them.

      June 13, 2014 at 10:24 am

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