Vanilla Bean Guinness Cupcakes Recipe With Salted Caramel Coffee Buttercream (Small Batch)

Vanilla Bean Guinness Cupcakes Recipe With Salted Caramel Coffee Buttercream (Small Batch)

Malty, roasty Guinness beer elevates the flavor of vanilla butter cupcakes, and espresso-laced salted caramel buttercream and dark chocolate sprinkles are the perfect foil.

Course Dessert

Cuisine American

Keyword Guinness Beer Cupcakes, Guinness Beer Cupcakes Recipe, Guinness Cupcakes, Guinness Cupcakes Recipe, Guinness Stout Cupcakes

Prep Time 20

Cook Time 20

Cool Time: 40

Servings cupcakes

Calories 336kcal

Author Faith Gorsky

Ingredients

Vanilla Guinness Cupcakes:

3 tablespoons unsalted butter at room temperature
1/2 cup granulated white sugar
1 large egg
1/4 cup Guinness Draught
1 teaspoon pure vanilla extract
3/4 teaspoon vanilla bean paste
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Salted Caramel Buttercream:

4 tablespoons salted butter at room temperature
3/4 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
1/4 teaspoon caramel extract or butterscotch extract
1 cup powdered sugar
1 teaspoon milk plus more as needed

Other:

Dark chocolate sprinkles for decorating (optional)

US Customary - Metric

Instructions

Cupcakes:

Prep. Preheat oven to 350F and line a muffin tray with 6 paper liners.
Make the batter. Use a handheld electric mixer to beat together the butter and sugar in a medium bowl. Once combined, beat in the egg and mix until light and fluffy. Beat in the Guinness, vanilla extract, and vanilla bean paste.
Sift the flour, baking powder, and salt into the wet ingredients, and mix only until combined, scraping down the sides of the bowl as necessary, and being careful not to over-mix.
Bake and cool. Pour the batter into the prepared tray and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes. Cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling completely before frosting (about 30 minutes more).

Buttercream:

Once the cupcakes are cool, make the buttercream. Use a handheld electric beater to mix the butter, dissolved coffee, and caramel extract together in a medium bowl. Add the powdered sugar and continue beating while gradually adding milk until the buttercream is smooth and creamy. (TIP: You may need a little more milk or powdered sugar to achieve the right consistency.)

Assemble:

Frost the cupcakes with the buttercream and decorate with chocolate sprinkles if desired.

Notes

Serving Size: Each frosted cupcake is 1 serving for a total of 6 servings.
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Nutrition