Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting
For the cupcakes:
(133g) golden brown sugar
(50g) sugar granulated
(114g) crushed pineapple,
(80g) vegetable oil
(57g) pilsner beer (or wheat beer, pale ale)
pure vanilla extract
For the frosting:
(240g powdered sugar
grated with a Microplane (plus additional to taste)
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