Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting an easy homemade cupcake recipe. The best cupcake for fall, Halloween, or anytime!
Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting recipe an easy homemade cupcake recipe. Tis the season of pumpkin, pumpkin, and more PUMPKIN!! And what could be better than Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting?! Oh boy, these are some of the best pumpkin cupcakes I’ve ever had! I will definitely be holding onto this recipe! If you like this one be sure to check out my Pumpkin Crunch Cake, a layered cake similar to these cupcakes.
If pumpkin isn’t your thing, try this delicious Caramel Apple Butter Cupcakes. A great fall cupcake! Or these Chocolate Stout Cupcakes that also have beer in them.
And did I mention these pumpkin cupcakes have BEER in them? Yes, beer! Crazy, isn’t it? These cupcakes are moist and have a rich but not overwhelming pumpkin flavor. Topped with a creamy cream cheese frosting and a crunchy streusel topping. YUM! They are EASY to make, yet look gourmet! They would be so cute served with my Pumpkin Cheesecaketinis I made recently.
These Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting were SO good that I had to give most of them away because I would have eaten the whole entire batch in one day! I’m warning you now, do not be alone with these cupcakes in the house….
My friend Kelli from Happy Hour Cupcake (website is under construction but should be up soon! In the meantime, you can visit her Facebook page) recently told me about the pumpkin cupcakes she made with pumpkin ale and I was intrigued right away. I thought I’d come up with my own version and add a little crunch to the cupcakes.
I’ll admit I was very skeptical and was a little unsure about adding beer to a cake batter. But now that I’ve tried it for myself, I’m hooked! Don’t worry, the cupcakes don’t have a STRONG beer flavor, but the pumpkin ale seems to bring out the pumpkin flavor and help make these cupcakes light and airy.
These EASY pumpkin cupcakes are a breeze to make thanks to a Pillsbury cake mix, some canned pumpkin, and Shipyard Pumpkinhead Ale and ingredients you probably already have in your house. No one will ever guess you used a cake mix for this recipe. Only 5 ingredients in the cupcakes, 4 in the frosting, and 5 in the streusel.
Only 5 ingredients in the cupcake batter. I placed the cake mix in a bowl, then added the other ingredients (pumpkin, beer, eggs, and cinnaomon) top. Mix until JUST combined. That’s not a typo, there is NO oil/butter in the cake batter. Instead of cinnamon you can use pumpkin pie spice or your favorite spices.
The recipe makes about 24 cupcakes assuming you don’t eat too much of the batter. :) I like to use an ice cream scoop so that the cupcakes are just about even.
Bake the cupcakes at 350 degrees F for about 19-23 minutes or until a toothpick inserted in middle comes out clean.
While the cupcakes are baking you can start on the streusel and bake it in the oven at the same time as the cupcakes (if you have room) or bake the streusel while the cupcakes are cooling. For the streusel, you mix together flour, nuts, brown sugar, and cinnamon then cut in the butter until small chunks form. You can omit the nuts or add oats instead if you don’t like nuts or have an allergy. Bake the streusel for about 20-30 minutes at 350 degrees F or until desired crunchiness, stirring every 5 minutes or so. The longer you bake, the crunchier it will be but be careful not to burn it.
While the cupcakes and streusel are baking make the frosting. Make sure the cream cheese and butter are softened and at room temperature. If they’re not, you’ll get lumpy frosting. You can add more/less powdered sugar to the frosting depending on how sweet you like your frosting.
To assemble, frost the cupcakes as desired and sprinkle streusel on top. Since these cupcakes have cream cheese in the frosting, they probably need to be kept in the fridge to store then let them stand at room temperature for a little while before serving.
These cupcakes are so light and moist and some of the best cupcakes I’ve ever had!! I love pumpkin season!
You could make mini versions of these cupcakes as well if you want to use a mini muffin/cupcake pan. Just be sure to reduce the baking time.
If you’re not much of a cream cheese person, vanilla frosting would work as well.
Would love to hear if you make these cupcakes. Leave me a message in the comments below.
Check out this quick video to see how easy these pumpkin cupcakes come together…
Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting
- 18.25 ounces yellow cake mix (1 box)
- 1 cup pumpkin from can (not sweetened and not pumpkin pie filling)
- 3/4 cup pumpkin ale
- 2 large eggs
- 1/2 teaspoon cinnamon
- 16 ounces cream cheese (2 - 8 ounce blocks), softened
- 1/2 cup unsalted butter (1 stick), softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup all-purpose flour
- 1/2 cup chopped nuts (such as walnuts or pecans)
- 1/4 cup brown sugar (or granulated sugar)
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter cubed
- Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners.
- Add cake mix to large mixing bowl. Add pumpkin, beer, eggs, and 1/2 teaspoon cinnamon. Stir or whisk until just combined. Spoon batter evenly into prepared pans.
- Bake cupcakes for about 19-23 minutes or until a toothpick inserted into middle comes out clean. Cool completely.
- Meanwhile, prepare streusel but mixing together flour, nuts, brown sugar, and 1 teaspoon cinnamon in small bowl. Cut in 6 tablespoons butter with pastry blender or knives until mixture is crumbly. Spread out on a large baking sheet that has been lined with parchment paper or silpat (or aluminum foil).
- Bake streusel at 350 degrees F for about 20-30 minutes, stirring every 5 minutes or so, or until desired crunchiness. Cool completely.
- For frosting, beat together cream cheese and 1/2 cup butter with electric mixer on medium speed until well combined. Beat in vanilla. Slowly beat in powdered sugar until desired sweetness and consistency.
- To assemble, frost cooled cupcakes as desired and top with streusel crumbles. Store cupcakes in fridge but let sit at room temperature a few minutes before serving for best results.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Toni | Boulder Locavore says
These cupcakes are amazing fall treat!
Lindsay Cotter says
These are perfect fall flavored cupcakes! Such a great idea!
Liren | Kitchen Confidante says
I never thought to use beer but it makes complete sense! They look incredible!
Such a great recipe. I can’t say no to cupcakes with beer and a cream cheese frosting with streusel – yum!
Gail Bellak says
What can you substitute for the pumpkin ale and make it kid friendly? Apple juice….water….7up????
Can you make it in a 9 x 11 baking pan?
Lisa Huff says
You probably could use any of those OR could just use milk/water or whatever the cake mix has on the package to use for liquid. You could bake in different size pans but may need to adjust the baking time or follow the directions on the cake box.
Holly Waterfall says
I bet these are out of this world amazing. My wife is a pumpkin beer LOVER and is always trying different ones out. I bet she’d love these cupcakes – plus anything with a streusel topping is a winner in my book!
Made these for a company party and they were a HUGE hit! Everyone loved the frosting and how moist the cupcakes are. My only critique is that they taste more like the pumpkin ale than anything else, so I think next time I’ll increase the amount of spices.
Lisa Huff says
Happy to hear you enjoyed them! What kind of beer did you use? That’s interesting that you could taste the ale that much. Most people I’ve made them for could never tell but might be a different type of beer.