Guinness Gingerbread Cupcakes with Lime-Vanilla Frosting

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1/2 cup (125 ml) stout beer, such as Guinness

1/2 cup (125 ml) mild molasses

1/2 cup (125 ml) vegetable oil

1/4 teaspoon baking soda

3/4 cup (170 g) packed light brown sugar

1 teaspoon Vanilla Bean Paste

1 1/3 cups (185 g) all purpose flour

1 1/4 teaspoon baking powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon cloves

1/2 teaspoon salt

2 large eggs at room temperature

1/2 cup (50 g) finely minced candied ginger (I used Whole Foods’ Brand)

Lime Frosting

4 tablespoons (2 ounces, 60 g) unsalted butter, at room temperature

1 1/2 (180 g) cups powdered sugar, sifted

2 1/2 tablespoons freshly squeezed lime juice, more to taste

1 tablespoon whole milk

1/2 teaspoon Rain’s Choice pure Vanilla Extract


Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or butter profusely and be ready to clean up the pan.


Bring the oil, molasses, and beer to a boil over medium high heat in a large saucepan. Remove from the heat, whisk in the baking soda until dissolved (the mixture will foam up quite a bit). Stir in the brown sugar and then let cool until tepid.

Sift together the flour, baking powder, ginger, cinnamon, cloves, and salt in a small bowl.

Whisk the eggs into the stout mixture then gently whisk in the flour mixture until just combined. Don’t overmix. Add in the candied ginger.

Evenly fill the cupcake liners bake until the cupcakes are just set in the center, 22-24 minutes. Let cool completely before frosting.

Lime-Vanilla Frosting

With a stand mixer fitter with the paddle attachment or with a hand mixer, beat the butter for 10 seconds on high speed, or until smooth. With the mixer running and the speed on low, gradually add half the powdered sugar. If using a hand mixer, its okay to dump it all in at once. Stop the mixer, scrape down the sides, and add the lime juice. Then incorporate the remaining powdered sugar. Once these are all well enmeshed, add in the milk and vanilla. Beat until smooth and fluffy, about 3 minutes. Taste and add more lime if desired.


If you want, you can use the lime peel to make candied lime peel for the top of the cupcakes. Mix 1/2 cup sugar with 1/2 cup water and boil until it starts to thicken. Add thinly sliced strips of lime peel and cook until the mixture is very thick. Allow zest to stay in the syrup for 10 minutes, then carefully remove and place on wax paper. After applying frosting, decorate with the lime peel.

Adapted from Adapted from David Lebovitz’ Ready for Dessert