Pumpkin Ale Cupcakes

Pumpkin Ale Cupcakes

I made these cupcakes a few weeks ago for a bake off at work. I thought the idea of pumpkin beer cupcake was fun but everyone at work was really weirded out and couldn’t grasp the concept of a piece of bacon on top as a garnish. As a blogger I usually like to pull out the stops and impress everyone. It may have backfired a little this time but by the end of the bake off all of the cupcakes were eaten and I can assure you that they were delicious and not at all “weird”.

Pumpkin Ale Cupcakes

I like to think I’m pretty adventurous when it comes to food so I don’t think twice when I make different flavor combinations. Those that attended the bake off were more interested in the box of cookies from Costco than the homemade cake. I don’t understand it but I guess some people aren’t into trying new things.

These cupcakes are definitely fun. I’m not sure they taste like beer but they are very soft and have a nice spice flavor. The maple bacon garnish is optional and is a nice offset to the beer. Place the garnish on at the last minute. The maple syrup on the bacon caused my frosting to melt a little bit. Make sure to check out Gen Y Foodie’s cupcakes. She made a mini version.


Pumpkin Ale Cupcakes

Yield: 12 cupcakes

Pumpkin Ale Cupcakes



2 cups AP flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp pumpkin pie spice

1 cup pumpkin puree

6 oz pumpkin ale

1/2 stick unsalted butter, at room temperature

2 eggs

1/3 cup granulated sugar

1/2 cup brown sugar, packed

Cream Cheese Frosting

6 oz cream cheese, at room temperature

2 1/2 cups powdered sugar, sifted

1 tbs unsalted butter, at room temperature

1 tbs maple syrup

Bacon Garnish

3 strips of cooked bacon

1 tbs maple syrup


  1. Preheat the oven to 350 F and line a muffin tray with paper liners. In a medium bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  2. In a small sauce pan melt the butter over a low heat. Stir gently until until it turns brown and has a slight nutty aroma. Remove from the heat.
  3. In a large bowl whisk together the melted butter and sugars. Add in the pumpkin puree, eggs and beer and mix until combined. Fold the flour mixture into the wet mixture.
  4. Fill each cup 3/4 full and bake for 20-25 minutes. Place on a cooling rack.
  5. Make the frosting. In a large bowl beat together the cream cheese and butter for 5 minutes until smooth and fluffy. Add in the powdered sugar a little at a time. Add in the maple syrup.
  6. Once the cupcakes are completely cool spoon or pipe frosting on top.
  7. Cut the bacon strips into 1/2 inch pieces and brush with maple syrup. Place one piece on top of each cupcake.

adapted from Gen Y Foodie

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