The season of pumpkin spice has come upon us, and by that we mean Fall. With the cooler weather and holidays right around the corner, this cupcake will be a fan favourite for sure! It’s already delicious on its own, but with Rogue’s Pumpkin Patch Ale incorporated into the mix takes it to another level that will make any beer enthusiast and foodie’s tastebuds dance in joy. Rogue’s Pumpkin Patch Ale is brewed ingredients grown on the company’s own Rogue Farms. It just adds to fresh and delicious taste of the brew and the cupcakes.
| Prep Time | 45 Minutes |
| Cook Time | 25 Minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil
- 1/2 cup Rogue Pumpkin Patch Ale
- 4 large eggs
- 1 cup pumpkin puree
Cream Cheese Frosting
- 4 cups powdered sugar sifted
- 1 teaspoon ground cinnamon
- 1/4 teaspoong ground nutmeg
- 12 ounces cream cheese at room temp.
- 8 tablespoons unsalted butter
- 1/3 cup pumpkin puree
Ingredients
Cupcakes
Cream Cheese Frosting
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Instructions
Cupcakes
- Pre-heat the oven to 350ºF and arrange a rack in the middle. Line 2 twelve well muffin pans with paper liners or alternatively coat the wells with vegetable oil; set aside.
- Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to break up any lumps; set aside.
- Place the sugar and measured oil and Rouge's Pumpkin Patch Ale in a medium bowl. Use a mixer and beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time.
- Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer to low speed, slowly add the flour mixture, and Beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
- Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well). Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
- Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks. Frost with Pumpkin–Cream Cheese Frosting.
Cream Cheese Frosting
- Place the sugar, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.
- Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute.
- Reduce the speed to low, slowly add the powdered sugar mixture, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute.
- Scrape down sides of bowl with a rubber spatula and chill in fridge for 10 mins before using on cupcakes.
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