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Close-up of a Wannamango Cupcake with a pink and white paper wrapper. another cupcake can be seen blurred in the background to the back left of the main cupcake. In front of the cupcake is a pink and white striped cloth napkin.
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5 from 1 vote

Wannamango Cupcakes

Cupcakes made with a fruity summer beer
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Servings: 18 cupcakes

Ingredients

Cupcakes

  • 2 cups flour
  • ½ teaspoon kosher salt Diamond Crystal
  • 1 ½ cups sugar
  • 1 tablespoon baking powder
  • 1 ¼ cups Camp Wannamango
  • ½ cup vegetable oil
  • 3 eggs beaten

Icing

  • 1 stick butter
  • 4 cups powdered sugar
  • ½ cup Camp Wannamango

Instructions

Cupcakes

  • 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 ¾ 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.

Icing

  • 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.

Notes

I generally do not separate wet and dry ingredients to save on dishes, but in this case, it's a must.