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In my house, Thanksgiving isn’t just about the turkey – it’s also about the football. I slave away in the kitchen for about 12 straight hours while the boys hang out in the living room watching the “Big Game”.
Someone please tell me – why do men feel the need to dub every football game as “the big one”? Do they think we’ll complain less and feed them more?
Although I definitely won’t lessen my polite inquiries for help (Brian calls this nagging, but he is WRONG), I am willing to offer up some munchies to tide them over until the Thanksgiving feast. In Brian’s mind, football equals some quality time with great snacks and good beer. So, I thought I’d combine both of those into delicious Thanksgiving-inspired Pumpkin Ale Cupcakes.
If you have never baked cupcakes with beer, you definitely need to change that. Beer adds a subtle nuance that only enhances the flavor and texture of a basic chocolate cake. Although there is quite a bit of beer in this recipe, the result is not overly pumpkin-y or beer-y – it’s simply a well balanced and incredibly moist, spiced chocolate cake.
Whether you’re gathering over a turkey or a television, these Pumpkin Ale Cupcakes are sure to make a delightful addition to your holiday spread.
I am incredibly thankful for each and every one you that continue to support My Baking Addiction. Your friendship and the fun you bring to MBA lift me up every day and make me thankful to have started the site.
Have a wonderful Thanksgiving full of family, friends, football and of course – food.
Pumpkin Ale Cupcakes
Ingredients
For the Cupcakes
- 1 12-ounce bottle Pumpkin Ale
- ½ cup milk
- ½ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
For the Buttercream
- 2 cups unsalted butter room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon fine sea salt
- 2 pounds confectioners’ sugar
- 6 tablespoons pumpkin ale
Instructions
For the Cucakes
- 1. Preheat the oven to 350°F. Line muffin tins with paper liners.
- 2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the pumpkin ale, milk, vegetable oil, and vanilla. With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
- 3. In a large mixing bowl, whisk together the cocoa, sugar, flour, pumpkin pie spice and baking soda.
- 4. Gradually mix the dry ingredients into the wet ingredients until just combined (batter will be thin).
- 5. Evenly divide batter amongst the prepared muffin wells.
- 6. Bake 25 minutes, until risen and set in the middle but still soft and tender. Remove pan to wire rack. Cool completely before turning out of the tins.
For the Buttercream
- 1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, pumpkin pie spice and salt.
- 2. Slowly begin adding the confectioners' sugar, mixing well after each addition. After all of the sugar has been added and mixed thoroughly, add in the pumpkin ale and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, gradually add in a little more pumpkin ale (1 teaspoon at a time) until you reach the desired consistency. Pipe frosting onto cupcakes. If desired, garnish with festive sprinkles.
Notes
- Brown cupcake liners are from Confectionery House.
- Leaf Sprinkles are distributed by Wilton.
I made these last night and they were deeeeeeelish! I’m so glad I found some pumpkin ale at my local grocery store because I was dying to make these as soon as you posted it. Thanks for the recipe!
Love these! Cupcakes look awesome and leaf sprinkles are just too cute.. Gotta get them right away!
Great idea! It is new, unique but doesn’t take out that familiar flavors in what we have been used to…You know how people can sometimes get cranky when change is too drastic…hello:husband! Gee! I know my husband wants something crunchy and spicy during the big events but he can’t complain with these, I bet! Have a great Thanksgiving Feast! Thanks for sharing!
Happy Thanksgiving to you and yours, Jamie. I’m so blessed to have you as a friend. xox
I love all your treats and hints, but here in Brazil it’s almost impossible to find a pumpkin ale, as it was created in the U.S. by the early colonists who lacked some of the classic beer ingredients, according to Samuel Adams’s site. Once in Texas, a few years ago, I could apreciate two bottles of Samuel Adams Harvest Pumpkin Ale and it was superb.
Would you mind telling me which other beer I could use instead?
Happy Thanksgiving to you and yours and thanks for you with your great dedication and joy.
Mary Jo Zilveti
These are absolutely stunning!! I bet they taste equally delicious, as well. Thanks for sharing your creations, day in and day out. It truly is a joy to read your blog! Have a lovely Thanksgiving…and try to get some rest in between your cooking/baking marathon. :)
These sound great! Where does one buy pumpkin ale?
Thanks, Jamie, for all of the hard work, effort, and love you put into My Baking Addiction, from the great recipes, to the terrific photos, to the great information and your willingness to share your “secrets” — Happy Thanksgiving to you and yours and thanks for you!
I don’t think I’ve ever found a Thanksgiving recipe I didn’t love!
love the idea of the pumpkin ale in the cupcakes.
and i’m just as bad if not WORSE than the guys in family about football. Every big game IS The big one! :)