This past weekend not only marked Cinco de Mayo, but it marked the first Cinco de Mayo that I’ve ever made anything Mexican to eat. It seems silly since Mexican cuisine has so many vegan and vegetarian options to choose from, but that just means that this girl never needs an actual occasion to break out the refried beans. Seriously, I’d eat them for breakfast if nobody judged me (oh, you won’t? Thaaaaanks). But realistically, my cravings for Mexican have never really coincided with the 5th of May. This year, with one of my oldest friends in town from Portland, I decided to make a festive weekend out of it, and the obvious go-to ingredient for such festivities was Corona (sorry beans, another day).
Since I am somewhat of a cupcake connoisseur, I decided to combine this talent with the booze to make Corona cupcakes. Well, I’ll be honest, I’d also seen the recipe here previously, so I’m a lot less original than I’m leading you to believe. Although I accidentally over-baked these, we didn’t care–we ate them anyway to see if we could get cupcake-drunk. It didn’t work, though, because we failed to remember that we’d only used half a cup of Corona in the cupcake batter. All was remedied, however, by the fact that we still had 5-1/2 good, un-cupcaked beers left over, which we drank while basking in the non-sunlight of my basement apartment. We knew it was sunny above ground though, so it’s the thought that counts.
- 1/4 cups + 2 tbsp Earth Balance butter at room temperature
- 3/4 cups + 2 tbsp sugar
- 1-1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs at room temperature
- 1 tsp vanilla
- 1/2 tsp lime zest
- 1/2 cup Corona
- 2 tbsp almond milk
- Lime wedges and sanding sugar for garnish (optional)
for the frosting
6 oz dairy-free cream cheese, cold (I used Tofutti brand)
3 tbsp Earth Balance butter, at room temperature
1/2 tbsp freshly squeezed orange/lime juice
1 tsp lime zest
3 cups powdered sugar
- Preheat the oven to 375˚F and line 12 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
- For the icing, cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
My sincerest apologies for the ridiculous batter measurements in this recipe. It’s originally designed to make two batches of cupcakes, and required a lot of math skills to make the conversion. I kind of have a headache now, but I’d do it again for you any day. The moral of the story though is that you should just make 24 cupcakes and call it a day. And get cupcake-drunk.