What you’ll need.
Cupcakes:
• 1 Cup butter, softened
• 2 Cups sugar
• 4 eggs
• 1 Teaspoon pure vanilla extract
• Juice of 1 whole lemon
• 6 oz. of Leinenkugel’s® Summer Shandy®
Frosting:
• 3 1/2 Cups all-purpose flour
• 1/2 cup butter
• 1 Teaspoon baking soda
• (2) 8 oz. Packages of regular cream cheese
• 1/2 Teaspoon baking powder
• 2 Cups powedered sugar
• 1/2 Teaspoon salt
• 2 oz. Leinenkugel’s® Summer Shandy®
• Zest of 2 lemons
How to put it all together.
Cupcakes:
1. Prehead oven to 350 degrees.
2. With mixer, beat together the butter and sugar until fluffy (at least 5 minutes)
3. Add eggs one at a time until fully incorporated.
4. Add vanilla extract, fresh squeezed lemon juice and Leinenkugel’s® Summer Shandy®.
5. In a seperate bowl, whisk together dry ingredients and lemon zest.
6. Add the dry ingredients to the wet ingredients (already mixed) in two batches. The batter should be
thick but not dry.
7. Fill cupcake liners 2/3 full and bake for 18-22 minutes. Do not let them get too brown on top.
Frosting:
8. Beat the butter and cream cheese together with a mixer.
9. Add Leinenkugel’s® Summer Shandy®, then powdered sugar- 1 cup at a time, while mixing.
10.Spread onto cooled cupcakes and enjoy!
Makes 36-42 cupcakes | Prep Time: 15 minutes | Cook Time: 18-22 minutes
©2015 Jacob Leinenkugel Brewing Co., Chippewa Falls, WI * Beer