How to bake with beer

GRAND RAPIDS, Mich. (WOOD) In the last week, many West Michigan breweries have launched some very popular spring beers, one of those being Bell’s Oberon. While there is still snow on the ground, there are ways to enjoy this springtime favorite indoors.

Our blogger friend and beer guru, Kelly Williams from Momma Needs a Beer, shows some unique ways you can enjoy your brew. She says you can substitute beer for water in most recipes. She likes to use it in soups and stews, but it’s also great in cake recipes! Kelly says the beer fluffs up the batter and makes the cake moist. And since there’s little alcohol to begin with and it does cook out, the treats can be enjoyed by people of all ages.

Here’s the recipe for her Oberon Orange-Ginger Cupcakes:


  • 1/2 cup butter, softened
  • 1 1/4 cup sugar
  • 1 2/3 cup flour
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/8 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp ginger, zested
  • 2 Tbsp orange juice
  • 1 cup Bell’s Oberon beer 


  • 4 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 Tbsp ginger, zested
  • 2 Tbsp orange, zested


  1. Preheat oven to 350°F.
  2. Sift together flour, baking powder, nutmeg and salt in a bowl, set aside.
  3. Cream butter for one minute with a mixer or hand blender. Add sugar and cream together with butter.
  4. Add eggs, one at a time, scraping down after each addition.
  5. Add vanilla, ginger, and orange zest and mix until combined.
  6. Alternate adding the Oberon to the flour and butter mixtures until fully incorporated.
  7. Line two muffin tins with cupcake liners.
  8. Fill cupcake liners 1/2 full.
  9. Bake 17-20 mins, or until golden, and a toothpick inserted in the center comes out clean.
  10.  Transfer cupcakes onto a cooling rack and allow to cool completely before frosting. 


  1. Cream together butter and cream cheese with a mixer or hand blender.
  2. Mix in sifted sugar, 1/2 cup at a time, until all sugar has been incorporated.
  3. Stir in half the ginger and orange zest.
  4. Pipe or spread frosting onto cupcakes, top with fresh ginger and/or orange zest, if desired.

Yield: 18-24 cupcakes

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