Pumpkin Ale Cupcakes: Spiced, Boozy, and Topped With Cream Cheese Frosting Glory

Pumpkin Ale Cupcakes are soft, rich, and full of warming fall spices — spiked with real pumpkin and finished with a hit of malty, caramelly ale that adds depth without overpowering.

Topped with a classic cream cheese frosting (or a beer-laced twist if you want to go big), these are fall treats designed to pair with a pint, not pumpkin spice lattes.

Ingredients (Makes 12 cupcakes)

For the Cupcakes

• 1 cup pumpkin purée (not pie filling)
• ½ cup amber or pumpkin ale (nothing too bitter)
• ½ cup vegetable oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• Optional: ¼ tsp clove or allspice

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• Optional: 1 tbsp pumpkin ale or ½ tsp cinnamon

Instructions

Make the Cupcakes

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a large bowl, whisk pumpkin, ale, oil, sugars, eggs, and vanilla until smooth.
• In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
• Add dry ingredients to the wet and stir just until combined — don’t overmix.
• Fill liners about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean.
• Cool completely before frosting.

Make the Frosting

• Beat cream cheese and butter together until light and fluffy.
• Add powdered sugar in batches, then mix in vanilla and optional ale or spice.
• Chill for 10–15 minutes if too soft, then frost cooled cupcakes.

Serving Suggestions

Serve With

• Toasted pecans or candied ginger on top
• A drizzle of stout caramel or maple glaze
• Cup of chai, hot cider, or a chilled pint of brown ale

Garnish With

• Pumpkin seeds or spice dust
• Crushed gingersnaps
• Orange zest or edible gold flakes for flair

Beer Pairing

In the Batter

• Amber ale, pumpkin ale, or brown ale
• Avoid overly bitter or heavily spiced beers
• Malty styles help deepen pumpkin and spice notes

In Your Glass

• Same beer used in the batter
• Märzen or Vienna lager for fall balance
• Spiced ale, cream ale, or milk stout for sweetness
• Barrel-aged pumpkin ale if you’re feeling extra

Final Thoughts

Pumpkin Ale Cupcakes are rich, fluffy, and just boozy enough to make you skip the pie.

They nail that sweet spot between cozy and grown-up — fall spices, real beer, and that creamy frosting finish that keeps people asking for the recipe.

Cheers to spice, suds, and cupcakes that drink as good as they eat! 🎃🍺🧁

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