I’m not much of a beer drinker, but as you can tell from this blog, I am a fan of alcohol in my desserts. And one of my favorite breweries is Harpoon, here in Boston. And one of my favorite names for beer is Harpoon’s Camp Wannamango. It just screams summer! If you don’t have Wannamango where you are, pick your favorite fruity summer beer and give this easy recipe for Wannamango Cupcakes a try!
Why this recipe works
The sweetness of the cupcakes perfectly balances out the bitterness that comes from beer, while really highlighting the flavor of the beer. This cupcake definitely tastes like mango beer, without the extra kick that beer has. The flavor is noticeable, but not overpowering in this recipe making for a nice light bite!
Ingredients and notes
Wannamango or your favorite summer fruit beer – This beer serves as the moisture in the recipe as well as the flavor. It can be substituted for any fruity beer (or really, any beer at all), but whatever you use here will be exactly what your cupcake tastes like.
Vegetable Oil – This is the fat in the recipe. You’ll notice that this recipe does not use butter in the cupcake itself, so the vegetable oil serves as the fat here. I have not tested it, but you should be able to substitute 2/3 cup butter, melted, here if needed. I prefer the vegetable oil in this case because it makes the cupcake super light and moist. Butter may make for a heavier cupcake.
How to make this recipe
Preheat the oven to 350 F and line a cupcake pan with paper liners.
In one bowl, combine sugar, flour, salt, and baking powder.
In a separate bowl, combine beer, oil, and eggs.
Mix the liquids, slowly adding the dry ingredients, until just combined.
Fill cupcake liners approximately 3/4 full and bake for 15-20 minutes, or until cupcakes are golden.
Let the cupcakes sit in the pan for 10 minutes, then remove to a wire rack to cool completely.
Beat all the ingredients together until the icing is desired consistency. If it’s too wet, add additional powdered sugar. If it’s too thick, add additional beer.
Once the cupcakes are fully cooled, top with frosting and enjoy!
Using vegetable oil instead of butter in this recipe makes for a moister cupcake. Also the amount of beer in this recipe is just enough to make it moist without it being too liquidy to bake into a cupcake!
Too much of the dry ingredients, especially flour, will be the most likely culprit in this recipe. Make sure you follow the recipe and research any substitutes before using them (or sign up for my FREE substitutions guide – I’ve done the research for you!)
This recipe calls for all-purpose flour. Flours are on a spectrum with cake flour at one end and bread flour at the other. All-purpose is right in the middle. If you are using a different flour, you will likely need to change the measurement. Be sure to research how to substitute flours or check out my substitutions guide before trying a substitute!
Tips & Tricks
- I generally do not separate wet and dry ingredients to save on dishes, but in this case, it’s a must. l tried to skip this step (as I usually do) and it did not work!
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
Pin this recipe for later:
- 2 cups flour
- 1/2 teaspoon kosher salt Diamond Crystal
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 1/4 cups Camp Wannamango
- 1/2 cup vegetable oil
- 3 eggs beaten
- 1 stick butter
- 4 cups powdered sugar
- 1/2 cup Camp Wannamango
- Preheat the oven to 350 F. Line a cupcake tin with paper liners.
- In one bowl, combine sugar, flour, salt, and baking powder.
- In a separate bowl, combine beer, oil, and eggs.
- Mix the liquids, slowly adding the dry ingredients, until just combined.
- Fill cupcake liners approximately 3/4 full and bake for 15-20 minutes, or until cupcakes are golden.
- Let the cupcakes sit in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Beat all ingredients together until the icing is desired consistency. If too wet, add additional powdered sugar. If too thick, add additional beer.
- Spread over top cupcakes once fully cooled. Top with dried mango if desired.
This post was updated in May 2021 with new photos, an updated recipe, and additional information about the recipe.