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Beermosa Cupcakes with Lemon Meringue Frosting

We need a break, don’t we? We have been in a worldwide state of semi-to-full-blow chaos for the better part of two years so I think we’ve earned a break. A real one. A "shut everything out and do something just because you want to and ignore everything else" break. This is when I bake. I bake something sort of ridiculous while being pretty sure I will be the only eater of the thing, and I shut it all out. All. Of. It. 

Maybe this weekend we can get a break. A recentering. A little relief from it all and then we will have more energy to slay the dragons. But first, cupcakes and of course beer. I’m a big fan of Georgetown Brewing's Johnny Utah, which I always refer to as "The Yoot" because it’s more fun and reminds me to watch My Cousin Vinny again, which will also qualify as a break. So, in summation, your marching orders are to eat cupcakes and drink Georgetown beer while watching a young Marisa Tomei make a bunch of old men look like idiots. It will restore your faith in humanity. 

Beermosa Cupcakes with Lemon Meringue Frosting


For the cupcakes:

  • 1 cup (125g) all-purpose flour
  • 1 tablespoons cornstarch
  • 2/3 cup (150g) sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup (114g) unsalted butter, room temperature, cut into cubes
  • 2 large egg whites
  • ¼ cup (2oz) beer
  • ¼ cup (2oz) orange juice
  • 2 teaspoons vanilla

For the frosting:

  • 3/4 cup (175g) sugar
  • ½ teaspoon cream of tartar
  • 3 large egg whites
  • ¼ teaspoon lemon extract
  • Raspberries and lemon wedges for garnish


Make the Cupcakes:

  • Preheat the oven to 350F°.
  • Add the flour, cornstarch, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer.
  • With the mixer on low, add the butter (must be softened, cold/hard butter will not work) a few cubes at a time until it’s mostly mixed and crumbly (this method of reverse creaming will feel strange if you’re a long time cake baker, but it is a great way to get tender cupcakes).
  • Add the egg whites one at a time, beating well between addition, this will build the structure of the cupcakes.
  • Stir in the beer, orange juice and vanilla extract, scraping the bottom of the bowl to ensure the batter is mixed well.
  • Pour into 12 cupcakes papers. Bake for 18-20 minutes or until the top springs back when lightly touched.

Make the frosting:

  • in a metal or glass bowl of a stand mixer, add the sugar, cream of tartar, egg whites.
  • Add to a double boiler or a small pot with gently simmering water. Whisk with a hand whisk continually until the mixture is warm and the sugar has dissolved leaving no graininess when you rub it between your fingers.
  • Place the bowl in the stand mixer and beat on high with a whisk attachment until thick and glossy. Add to a piping bag.
  • Once the cupcakes are cooled, pipe the frosting on, and garnish with raspberries. Keep chilled until ready to serve.

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