Double Ginger Stout Cupcakes with Irish Cream Frosting

A boozy twist on a classic recipe.
Course Dessert
Cuisine American
Keyword beer, cake, dessert
Prep Time 20 minutes
Cook Time 40 minutes


For cupcakes

  • Nelson Farms Double Ginger Stout Cake Mix
  • 2 eggs
  • ½ cup vegetable oil
  • 6 fl oz of any stout beer

For Frosting

  • 4.5 cups confectioners' sugar
  • 1 cup unsalted butter softened
  • 4-5 Tbsp. whole milk
  • 1 tablespoon Irish Cream liquor


For cupcakes

  • Preheat oven to 375ºF.
  • Line cupcake tin with cupcake liners.
  • In a large bowl, beat eggs until well blended. Beat in vegetable oil.
  • Add 6 fl oz of any stout beer and blend well.
  • Sprinkle contents of bag over and mix just until blended. Do not over-beat.
  • Fill cupcake liners 2/3 full. Bake for 35-40 minutes, or until inserted toothpick comes out clean.

For frosting

  • Combine all ingredients and beat on medium speed until smooth and fluffy.
  • Spread over cooled cupcakes are cool. Store extra frosting in refrigerator.
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