Anniversary Coconut Lime Saison Cupcakes
To celebrate our first anniversary we had these delicious beer-infused cupcakes to pair with the release of Kilowatt Brewing’s Wild Coconut Lime Saison. Kilowatt brewed this beer special for us to celebrate this milestone! This tropical brew is just what you want to drink on these hot summer days. It’s light and super refreshing, jam-packed with juicy lime zest and a hint of lingering coconut at the finish.
Beer + Cupcakes
These cupcakes are equally light and delicious while mimicking the amazing flavors in the beer. The base is a fluffy moist vanilla cake with tons of shredded coconut and lime zest in the batter. Of course beer must go in, so a mixture of beer and coconut milk replaces buttermilk as the liquid. Then the same coconut lime beer goes into the cream cheese frosting with a bit of lime juice to give it that extra pop of citrus. And, we all know a cupcake isn’t complete without some fun toppings. These cupcakes are garnished with heaps of shredded coconut, more lime zest and a slice of lime for garnish. Hoplight’s color is lime green after all so why hold back!? 🙂
The result is a cupcake that is super flavorful, moist, and doesn’t compete with the delicate flavors in the saison. They’re a match made in beer heaven: for summer, fun gatherings, and special occasions! Let’s face it, everyone wants a beer cupcake. Just remember there is a tiny bit of alcohol in the frosting, so if you’re serving to kids you may want to omit it. If you can’t get your hands on Kilowatt’s Wild Coconut Lime Saison, do try some of their other beers with these cupcakes, or use any other light beer of your choice! A few good alternatives: New Belgium Citradelic Exotic Lime Ale, Belching Beaver Great Lei Pineapple Colada, Ballast Point Mango Even Keel, Kilowatt Mango Pale Ale.
Thank you to everyone who joined us this past weekend to celebrate! For those of you who missed out the opportunity to try these delicious cupcakes here is the recipe:
Prep Time
30 minutes
Cook Time
25 minutes
Servings
cupcakes
Ingredients
Cupcakes
- 1 1/2 sticks unsalted butter at room temperature 12 tablespoons
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (or more vanilla extract)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Beer/Coconut mixture Place 1 Tbsp Full-fat Coconut Milk (or oil) in measuring cup, and fill the rest up with your Coconut Lime beer
- 3 1/2 ounce ounces sweetened shredded coconut half of a 7oz bag
Cream Cheese Frosting
- 8 ounce block of cream cheese at room temperature
- 1 stick unsalted butter at room temperature
- 1 Tbsp lime juice
- 4 cups confectioners' sugar sifted
- 3 1/2 ounces sweetened shredded coconut the other half of the bag
- 3 Tbsp Kilowatt's Coconut Lime Saison or other light tropical beer
Prep Time
30 minutes
Cook Time
25 minutes
Servings
cupcakes
Ingredients
Cupcakes
- 1 1/2 sticks unsalted butter at room temperature 12 tablespoons
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (or more vanilla extract)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Beer/Coconut mixture Place 1 Tbsp Full-fat Coconut Milk (or oil) in measuring cup, and fill the rest up with your Coconut Lime beer
- 3 1/2 ounce ounces sweetened shredded coconut half of a 7oz bag
Cream Cheese Frosting
- 8 ounce block of cream cheese at room temperature
- 1 stick unsalted butter at room temperature
- 1 Tbsp lime juice
- 4 cups confectioners' sugar sifted
- 3 1/2 ounces sweetened shredded coconut the other half of the bag
- 3 Tbsp Kilowatt's Coconut Lime Saison or other light tropical beer
Instructions
-
Set the oven to 325 degrees F
-
Cream the butter and sugar on high until fluffy in a stand mixer fitted with the paddle attachment (or hand mixer if using).
-
Beat in the eggs, one at a time, on low and be sure to scrape down the sides of the bowl between each addition. Beat in the almond and vanilla extracts.
-
Whisk together the flour, baking powder, baking soda, and salt. Add it to the mixing bowl, alternately with the buttermilk, beginning and ending with the flour. Mix just until combined, and scrape down the bowl. Fold in the coconut and lime zest. Be sure to scrape the bottom of the mixing bowl.
-
Line a cupcake pan with paper liners and fill to the top with batter. Bake for 25-30 minutes, or until golden browned and a toothpick comes out clean. The tops should spring back when lightly touched. Let the cupcakes cool for several minutes in the pan, then remove them to a rack to cool completely before frosting.
-
To make the frosting, cream together the softened cream cheese and butter. Stir in the lime juice. Gradually beat in the confectioners' sugar, one cup at a time, alternating with a Tbsp at a time of beer until desired consistency is reached. Continue to beat until fluffy and smooth. Frost the cupcakes generously and top with shredded coconut and a lime slice.
Recipe Notes
For the frosting, add additional confectioners' sugar if necessary to thicken, or more beer to thin. You can also toast the coconut garnish for a crunchy texture. Squeeze the lime on top of your cupcake just before eating for that added pop of citrus!
Share this Recipe
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
cupcakes
|
- 1 1/2 sticks unsalted butter at room temperature 12 tablespoons
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (or more vanilla extract)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Beer/Coconut mixture Place 1 Tbsp Full-fat Coconut Milk (or oil) in measuring cup, and fill the rest up with your Coconut Lime beer
- 3 1/2 ounce ounces sweetened shredded coconut half of a 7oz bag
- 8 ounce block of cream cheese at room temperature
- 1 stick unsalted butter at room temperature
- 1 Tbsp lime juice
- 4 cups confectioners' sugar sifted
- 3 1/2 ounces sweetened shredded coconut the other half of the bag
- 3 Tbsp Kilowatt's Coconut Lime Saison or other light tropical beer
Ingredients
Cupcakes
Cream Cheese Frosting
|
|
- Set the oven to 325 degrees F
- Cream the butter and sugar on high until fluffy in a stand mixer fitted with the paddle attachment (or hand mixer if using).
- Beat in the eggs, one at a time, on low and be sure to scrape down the sides of the bowl between each addition. Beat in the almond and vanilla extracts.
- Whisk together the flour, baking powder, baking soda, and salt. Add it to the mixing bowl, alternately with the buttermilk, beginning and ending with the flour. Mix just until combined, and scrape down the bowl. Fold in the coconut and lime zest. Be sure to scrape the bottom of the mixing bowl.
- Line a cupcake pan with paper liners and fill to the top with batter. Bake for 25-30 minutes, or until golden browned and a toothpick comes out clean. The tops should spring back when lightly touched. Let the cupcakes cool for several minutes in the pan, then remove them to a rack to cool completely before frosting.
- To make the frosting, cream together the softened cream cheese and butter. Stir in the lime juice. Gradually beat in the confectioners' sugar, one cup at a time, alternating with a Tbsp at a time of beer until desired consistency is reached. Continue to beat until fluffy and smooth. Frost the cupcakes generously and top with shredded coconut and a lime slice.
For the frosting, add additional confectioners' sugar if necessary to thicken, or more beer to thin. You can also toast the coconut garnish for a crunchy texture. Squeeze the lime on top of your cupcake just before eating for that added pop of citrus!
Be sure to follow us on our social media and join the conversation with great people around great beers.
