Makes about 24 cupcakes
For the cupcakes
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 eggs, at room temperature
2 1/2 teaspoons vanilla extract
1 1/4 cups Blue Moon Beer, at room temperature
1 cup crushed pretzels
Preheat oven to 350. Line a standard cupcake pan with 24 liners. Set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer cream the butter and sugar together for about 3-5 minutes, until light and fluffy. Add the eggs, one at a time, mixing slowly after each addition. Add the vanilla extract to the Blue Moon in a large measuring cup. With the mixer on low add 1/3 of the flour mixture, followed by 1/2 of the Blue Moon/vanilla mixture. Add another 1/2 of the flour, followed by the rest of the liquid. Finally, add the last of the flour, mixing until just combined. Gently fold in the crushed pretzels until well incorporated.
Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool in the pan 5-10 minutes. Place on a cooling rack to continue to cool completely.
For the frosting
16 tablespoons unsalted butter, at room temperature, I prefer European butter like Plugra
4 cups confectioner's sugar, sifted
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon whole milk
1/2 cup Blue Moon
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 1-2 minutes, until light and fluffy. Add the salt to the confectioner's sugar, whisk together. On low speed, slowly add 1/2 of the confectioner's sugar to the mixing bowl. Slowly add the vanilla, milk and Blue Moon. Once incorporated, add the remaining confectioner's sugar, stopping the scrape down the bowl if necessary. When all the ingredients are fully combined turn the mixer on medium-high speed and beat for 5-7 minutes until the frosting is light and fluffy. Transfer the frosting to a pastry bag and swirl onto cupcakes.
Adapted from The Cupcake Diaries