Summer Shandy Beer Cupcakes, yes you heard right...!

I have been dying to try these ALL summer, but just got around to making them last weekend, when I needed something fun and festive for a 40th birthday party.  Summer Shandy beer is only around during the summer, bummer, so these cupcakes are super special! So moist and lemony, they did NOT disappoint! One disclaimer, the recipe is a bit labor intensive, but totally worth the work! Oh.My.Yum. Try them and see!

Summer Shandy Beer Cupcakes 
(adapted from www.hungrygems.com)

for the cupcakes:
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
one egg
1 teaspoon lemon zest
1 teaspoon lemon juice
1 cup Summer Shandy beer (I used Leinenkugels)

for the glaze: 
1 Tablespoon lemon juice
3/4 cup confectioners sugar
1/4 cup Summer Shandy beer

While cupcakes are baking, whisk together all ingredients. It should be pretty runny. 

for the frosting:
6 Tablespoons cream cheese, softened
1 cup granulated sugar
2 teaspoons lemon zest
2/3 cup confectioners sugar
2 Tablespoons lemon juice
2 cups heavy cream

In a mixer, whip together the cream cheese, zest, juice and sugar until smooth.  Slowly add cream 1/2 cup at a time until it begins to whip up in volume.  When almost stiff, add the confectioners sugar and stir until desired consistency. 

*I must confess, I used a "can" of cream cheese frosting and added lemon juice and lemon zest, whipping with my standing mixer till blended. I let it chill in the refrigerator while I made the cupcakes. 

Preheat oven to 350 degrees and line muffin tins with cupcake papers (I ended up with 18 cupcakes).  Cream together butter and sugars until fluffy.  Stir in zest and lemon juice. Mix in egg. Separately, combine flour, baking soda and salt.  Add the flour mixture to the butter mixture in two parts, alternating with the beer.  Immediately scoop 2/3 of the way into muffin tins. Bake 17-19 minutes, until a toothpick comes out of the center clean.  Prepare glaze while cupcakes are still baking.  Once they come out of the oven, while still warm, take a fork and poke each cupcake a few times, 3/4 of the way to the bottom.  Gently and slowly spread 2 teaspoons of glaze onto each cupcake top, allowing it to soak in between spoonfuls. Allow to cool completely. 

I put paper towels under my cooling rack to catch the stray glaze...

Frost with frosting when cool.  Store in refrigerator overnight. Enjoy with friends!