My Tall Dark & Handsome has a sweet tooth, and don’t you know that one of my greatest pleasures in life is making that man smile. When I found this cupcake idea on Pinterest I thought they would be perfect for his sweet tooth, my beer tooth and our beer jelly.
As expected the beer cupcakes make an excellent vehicle to use beer jelly as a filling. In fact, I was so excited by the idea that I promptly made 3 batches using different flavors of beer for baking and filling!
Occasionally, when TDH and I are at the farmers market, I find myself trying to explain beer cupcakes and Pinterest. Have you ever tried to explain such things to those ‘not in the know’? It is quite the learning curve.
Pinterest inspired these cupcakes. Why do I like this recipe? I love it because it is a quick bread. No creaming or mixer required.
When first making these sweets I shied away from the darker beers because I didn’t think the flavor would transfer and I was sure the color would be poor. After making them a few times I can with all confidence tell you that the richer the beer the better flavor the cupcake will have. My favorite results were achieved with Porter beer and vanilla as the extra flavoring.
With one last note, I say “Eat Responsibly”
Beer Cupcakes
- 2 eggs
- 1/2c buttermilk
- 3/4c beer*
- Orange zest, vanilla, spices*
- 2t honey
- 2c flour
- 1/2t baking soda
- 1t baking powder
- 3/4c sugar
- 5T butter, melted.
Grease or line a cupcake tin.
Begin by whisking the flour, baking soda, baking powder, and sugar in a small bowl. Set aside.
Next whisk the eggs in a large bowl. Add the buttermilk, beer, vanilla & honey and thoroughly combine. Add the flour in 2-3 parts. Lastly add the melted butter and mix until just combined. Do not over mix.
Fill cupcake tins 2/3 full. Bake for 20 minutes at 350 degrees.
Allow the cupcakes to rest for up to 5 minutes before trying to remove from the pan. Cool cupcakes completely before filling and frosting.
Use Beer Jelly to fill the cupcakes. If desired, add more beer flavor by adding 2oz of beer jelly to butter cream frosting.
Yield 12-13 cupcakes
*Use companion flavors like Porter beer & vanilla extract, Pumpkin Ale and cinnamon, or Heffeweizen and orange zest.
Nancy Warner 
I’m in love with your bakes, they looked fabulous!
These sound awesome. Can I buy your beer jelly online yet?!
how did i miss this?! Thanks Emmy! Yes, the jelly can be purchased online but I have to figure out how to get a fancy ‘buy now’ button or something like it on the free word press platform. you don’t by chance have experience with this do you?
Currently jelly can be purchased through the Craft Canning tab which requires an email to PotlickerKitchen.com
My mother and I just worked the Holiday Inn show your husband was selling at, and picked up some of your coffee jelly… I didn’t know what I was going to use it for, but knew that it was too good to pass up. I have since thought maybe I would use it to fill chocolate cupcakes with a whipped cream frosting. Not sure yet though, just wondering what you have you done with the coffee jelly?
PS. awesome concept, design, blog and DELICIOUS jelly!
Thank You!! The chocolate cupcake idea sounds amazing. I have ideas of a coffee cake type bread that is topped with coffee jelly glazed pecans. Try the coffee jelly in doughnuts, with almond butter on toast, OR mix it with chili powder and brush on the in last minutes of cooking steak or eggplant.
I didn’t even think to glaze nuts with it! I’m dying to try your jellies with meats, I also picked up the rosemary garlic one, and I’m thinking pork or lamb…. Mmmmm!