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Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 cupcakes


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


  • 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.


*if the pineapple isn’t drained your cupcakes will have too much moisture