Five beer-infused cupcakes combine drinks and dessert.

San Diego: Baker Misty Birchall harnesses beer in every one of her Pubcakes, like the spice-driven Top Ten Cake made with Karl Strauss Tower Ten IPA, which oozes with a cayenne-caramel center and is smeared with tart cherry buttercream and ancho chile powder frosting.

Missoula, Mont.: At the Iron Horse Brew Pub, Bitterroot Brewery’s Nut Brown Ale is baked into a jumbo cupcake with local bakery Bernice’s salted caramel butter cream frosting, sprinkled with beer nuts and Nutter Butter cookie crumbles.

Sioux Falls, S.D.: Confectioner Melissa Johnson at Oh My Cupcakes! breaks out the beer for her Father’s Day Dudecake, a chocolate stout-infused batter that’s iced with caramel cream cheese frosting and topped with crushed pretzel bits.

Santa Rosa, Calif.: Baker Jen Rubio imbues her Drunken Rabbit single-serve cakes with beer and terroir at The Kupcakery: Sometimes this North Bay carrot (cup) cake is frosted with local Lagunitas IPA cream cheese; other times Rubio spikes the topping with Bear Republic Racer 5.

New York City: One of the 12 flavors that make up the manly cupcake menu at Butch Bakery, the Beer Run bakes happy hour’s beer and pretzels into a sweet-and-salty confection. Infused with a dark ale—usually Guinness—a chocolate cupcake gets a beer buttercream crown, a sprinkle of crushed pretzels and one of the bakery’s signature patterned chocolate discs.