½teaspoonsfresh ginger grated with a Microplane (plus additional to taste)
1teaspooncoconut 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.
Notes
*if the pineapple isn’t drained your cupcakes will have too much moisture