Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting
Jackie Dodd-Mallory
(Senior Editor)
Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting
We have officially reached the "dozen cupcakes for dinner" portion of this pandemic. It’s good news, it means we are close to the end. Isn’t that how this works? I’m certain it is, but you should probably listen to actual health professionals about this stuff, rather than me.
On the flip side, don’t listen to them about what to put into your cupcakes, listen to me, and I say beer and pineapples. It’s like a tropical vacation that doesn’t require social distancing, but for your mouth. It also necessitates opening a beer in the middle of the day, so it’s better than most cupcakes.
While I don’t require that you make this whilst wearing pajamas, I do highly recommend it. It might be a coincidence that the first batch I made of these I did so while wearing actual clothes, and they didn’t turn out as well as the second batch which I made wearing pajamas. It might be a coincidence, but I wouldn’t take any chances.
Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting
Ingredients
For the cupcakes:
- 1 ¼ cups (150g) flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2/3 cup (133g) golden brown sugar packed
- ¼ cup (50g) sugar granulated
- ¼ cup (30g) pecans chopped
- 1 large carrot finely grated
- ½ cup (114g) crushed pineapple, drained well*
- 1/3 cup (80g) vegetable oil
- ¼ cup (57g) pilsner beer (or wheat beer, pale ale)
- 1 large egg
- 1 teaspoon pure vanilla extract
For the frosting:
- 8 oz cream cheese room temperature
- 6 tablespoons (57g) butter, room temperature
- 1 ½ cups (240g powdered sugar
- ½ teaspoons fresh ginger grated with a Microplane (plus additional to taste)
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, brown sugar, white sugar, pecans, and carrots.
- Add the pineapple, vegetable oil, beer, egg, and vanilla, stir until just combined.
- Line a muffin tin with cupcake papers, add the batter to the cupcake papers until about ¾ full.
- Bake for 20-24 minutes or until the tops spring back when lightly touched.
- Add the butter and cream cheese to the bowl of a stand mixer beat until well combined (if your butter is still cold, beat it on its own until creamy before beating in the cream cheese).
- Add the remaining ingredients, beat until well combined, light and creamy.
- Pipe the frosting onto the cupcakes once the cupcakes are completely cool. Refrigerate until ready to serve.
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