Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup hefeweizen wheat beer
1/2
cup vegetable oil
3
eggs
2
teaspoons grated lemon peel
4
oz cream cheese, softened
1/2
cup butter, softened
1/8
teaspoon salt
2
tablespoons hefeweizen wheat beer
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
5
to 6 cups powdered sugar
Honey, if desired
Small lemon wedges, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box, using cake mix, 1 cup beer, the oil and eggs. Stir in 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 2 tablespoons beer, 1 teaspoon lemon peel and the lemon juice. Beat in powdered sugar until blended. If frosting is too thick, beat in more beer, a few drops at a time. Frost cupcakes. Just before serving, drizzle with honey and garnish with lemon wedges. Store loosely covered in refrigerator.
