Hefeweizen Cupcakes

Raven Higheagle


I’m in puppy love with my Hefeweizen cupcakes. Maybe it’s because I’ve been on a quest to find the Ultimate Vanilla Cupcake and the past 15 or so cupcake recipes I’ve made have been some variety of vanilla, or maybe these Hefeweizen cupcakes really are just that good. If you are a beer fan (I’m talking about the kind of person who drinks beer for the taste)and you like wheat beer, you will truly appreciate this cupcake. With beer in both the cupcake and the glaze, they have a noticeable beer flavor. The cupcakes also contain a touch of lemon as though you squeezed some in your bottle at home.

☆☆☆☆☆ 0 votes
Makes 18 Cupcakes
20 Min
15 Min



4 large
egg whites
1 c
1 tsp
baking powder
1/2 tsp
baking soda
1/2 c
vegetable oil
zest of 2 large lemon or 4 small lemons
6 Tbsp
whole milk
2 c
all-purpose flour
1 c
hefeweizen or other wheat beer


1 c
malted milk powder
4 Tbsp
all-purpose flour
1/2 c
hefeweizen or other wheat beer
8 Tbsp
unsalted butter, room temperature
2 1/2 c
powdered sugar


1For the Cupcakes:
In a medium-sized mixing bowl, whip egg whites until soft peaks form.
2Gradually mix in the sugar.
3Mix in baking powder, baking soda, vegetable oil, zest, and milk.
4Mix in half of the flour.
5Mix in the beer.
6Mix in the other half of the flour.
7Fill cupcake liners 3/4 full.
8Bake at 350 F for 15 minutes or until cupcakes bounce back when lightly touched. Cool completely on a wire rack.
9For the Beer Glaze:
In a double boiler, combine all the ingredients except for the butter and sugar.
10Melt the mixture, stirring continuously until it's thick - about 12 minutes. Mixture will be lumpy.
11Cool completely.
12In a medium-sized mixing bowl, mix the cooled malt mixture with the butter.
13Mix in the powdered sugar. The end result should be a thick and sticky glaze.
14Spread onto cooled cupcakes.

About Hefeweizen Cupcakes

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy