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Beer Cupcakes with Beer Jelly Filling

Yield 1 dozen
Course Dessert


  • 2 eggs
  • ½ cup buttermilk
  • ¾ cup beer
  • 2 teaspoons honey
  • 2 cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup sugar
  • 5 tablespoons butter, melted


  • Note: add complementary flavorings to highlight your beer. Lighter, fruity beers like Apricot Ale or Hefeweizen pair with the zest of half an orange. With pumpkin ale, try adding ½ teaspoon of cinnamon to your dry ingredients. With porter or stout, add 1 teaspoon of vanilla to your wet ingredients.
  • Whisk the flour, baking soda, baking powder, and sugar in a small bowl. Set aside.
  • Whisk the eggs in a large bowl. Add the buttermilk, beer, vanilla & honey and thoroughly combine. Fold in the flour in 2 parts, then add the melted butter and mix until just combined. Do not over mix.
  • Fill cupcake liners or greased tins 2/3 full. Bake for 20 minutes at 350 degrees. Cool cupcakes completely before filling and frosting.
  • Fill the cupcakes from the top with about 1 teaspoon of beer jelly, using a piping bag and a sharp tip. You can also cut a hole for the filling with a sharp paring knife, removing an upside-down cone shaped-piece of cupcake from the top. Fill the resulting hole with jelly and replace the top cupcake piece before frosting.
  • Add more beer flavor by adding 2oz of beer jelly to your favorite buttercream frosting.
Keyword Beer Jelly, Cakes, Sweets