Print

Irresistible Craft Beer Float Cupcakes Recipe with IPA Caramel Buttercream Made Easy

craft beer float cupcakes - featured image
Print Recipe

These craft beer float cupcakes combine the creamy sweetness of caramel buttercream with the hoppy bitterness of IPA beer for a unique and delicious treat perfect for celebrations and casual gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • 1 cup granulated sugar (200g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter (85g), melted and slightly cooled
  • ¾ cup whole milk (180ml), room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup craft IPA beer (120ml), at room temperature
  • 1 cup granulated sugar (200g) for caramel
  • ½ cup unsalted butter (115g), softened for caramel buttercream
  • ¼ cup heavy cream (60ml), warmed
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoons craft IPA beer (30ml), reduced slightly over low heat
  • 1 teaspoon vanilla extract for buttercream
  • 2 ½ cups powdered sugar (300g), sifted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with butter.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk melted butter, whole milk, egg, vanilla extract, and IPA beer until smooth.
  4. Slowly pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula just until combined. Do not overmix.
  5. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops spring back lightly when touched.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. While cupcakes bake, make the caramel: In a saucepan over medium heat, melt granulated sugar, swirling gently but not stirring, until it turns a rich amber color (about 5-7 minutes). Remove from heat and whisk in softened butter until smooth.
  9. Stir in warmed heavy cream and reduced IPA beer, then add salt and vanilla extract. Let cool to room temperature.
  10. In a mixer bowl, beat the caramel mixture with powdered sugar until smooth and fluffy, about 3-4 minutes. Add more powdered sugar if too thin.
  11. Once cupcakes are fully cooled, pipe or spread the IPA caramel buttercream generously on top. Optionally, sprinkle with sea salt or drizzle extra caramel sauce.

Notes

Use room temperature ingredients to avoid curdling. Do not overmix batter to keep cupcakes tender. Watch caramel carefully to prevent burning. Reduce IPA before adding to caramel to intensify flavor without bitterness. Frost cupcakes only when completely cooled to prevent buttercream from melting. For dairy-free version, substitute milk and cream with coconut milk and coconut cream. Gluten-free flour blend can be used as a 1:1 substitute for all-purpose flour.

Nutrition

Keywords: craft beer cupcakes, IPA caramel buttercream, beer float cupcakes, caramel cupcakes, beer desserts, easy cupcakes, party desserts

Find it online: https://lenatable.com/irresistible-craft-beer-float-cupcakes-recipe-with-ipa-caramel-buttercream-made-easy/