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Pineapple Pilsner Carrot Cupcakes Recipe

WRITTEN ON 7 June, 2022

Sometimes, happiness is just a cupcake away. And to create the moistest, sweetest, and most flavourful cupcakes, a touch of pilsner magic wll do the trick. Pineapple Pilsner Carrot Cupcakes are the perfect treat for any occasion.

Pineapple carrot cupcakes are a variation of the classic carrot cake, which is believed to have originated from mediaeval Europe, where carrots were commonly used as a substitute for sugar.

Beers, specifically lagers in baking, is a concept commercialised in the early 2000s and has been positively appreciated. Pilsner beer, for the cupcakes, makes them moist and tender creating a distinct texture, as Barahsinghe pilsner beer is light and crisp which does not overpower the taste of cupcake. Also, the addition of pineapple creates a flavour profile that is both tropical and refreshing.

The carrots and pineapple make these cupcakes a healthy snack option as well, as they are rich in Vitamin A. These delicious cakes with cheese toppings are versatile in taste; you can enhance the flavour and texture by adding coconut, raisins, or other fruits.

Here’s our recipe for Pineapple Pinser Carrot Cupcakes.


  • 57ml Barahsinghe Pilsner Bier
  • 150g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 133g light brown sugar
  • 150g granulated sugar
  • 30g chopped pecans
  • 1 large carrot finely grated
  • 114g crushed pineapple, drained well
  • 80 ml vegetable oil
  • 1 large egg
  • 1 tsp pure vanilla extract

For the icing

  • 226g cream cheese, room temperature
  • 57g butter, room temperature
  • 240g powdered sugar
  • 1/2 tsp fresh ginger grated with a microplane (plus additional to taste)
  • 1 tsp coconut extract


  1. Preheat your oven to 176°C (350°F).
  2. In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, brown sugar, white sugar, pecans, and carrots.
  3. Add the pineapple, vegetable oil, beer, egg, and vanilla, and stir until combined.
  4. Line a muffin tin with cupcake papers, and add the batter to the cupcake papers until about 3/4 full.
  5. Bake for 20-24 minutes or until the tops spring back when lightly touched.
  6. Add the butter and cream cheese to a bowl of a stand mixer and beat until well combined (if your butter is still cold, beat it on its own until creamy before beating in the cream cheese).
  7. Add the remaining ingredients, and beat until well combined, light and creamy.
  8. Pipe the frosting onto the cupcakes once the cupcakes are completely cool.
  9. Refrigerate until ready to serve.

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