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Ginger Carrot Cake Cupcakes with Tricerahops Buttercream Frosting

Ginger Carrot Cake Cupcakes with Tricerahops Buttercream Frosting

This delicious recipe comes from our February Facebook contest winner - Dan T. of Eugene! Inspired by a blog post about a carrot cake and Double IPA pairing by Eugene bottle shop and taphouse, 16 Tons, Dan created a delicious way to enjoy both in one tasty dessert.

Ingredients

  • Ginger Carrot Cake Cupcakes
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 1/2 cup peeled, grated carrots
  • 2 tsp. peeled and finely grated fresh ginger

  • Tricerahops Buttercream Frosting
  • 2/3 cup Tricerahops Double IPA
  • 4 oz. (1 stick) unsalted butter, softened
  • 12 oz. low-fat cream cheese, softened
  • 2 tsp. vanilla extract
  • 2-3 cups powdered sugar
  • candied ginger for garnish

Preparation Instructions

Ginger Carrot Cake Cupcakes

Preheat oven to 350° and insert 12 cupcake liners into a 12-muffin tin.

In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves. In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition. Gradually add the flour mixture and stir until just combined. Add grated carrots and grated fresh ginger. Stir to combine.

Scoop the batter into the prepared muffin tins, filling each liner about 3/4 full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.

Tricerahops Buttercream Frosting

In a saucepan, add the Tricerahops and place over low-medium heat. Reduce the beer by half (until it measures approximately 1/3 cup). It will be a darker caramel color from the original beer.
In the bowl of an electric mixer, add the cream cheese and butter. Beat with a whisk attachment until light and fluffy.

Add in the vanilla, powdered sugar and beer reduction. Whip again until fully combined, and the finished product is light and fluffy.Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.

Frost when the cakes are at room temperature and garnish with candied ginger. Makes 12 cupcakes.
Enjoy!