Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs
  • 1 ½ cups (150 g) finely grated fresh carrots (about 3 medium carrots)
  • ½ cup (75 g) crushed pineapple, drained
  • ½ cup (75 g) chopped walnuts or pecans (optional)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions:

  1. Preheat oven: Set the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine sugars and wet ingredients: In a separate bowl, mix the granulated and brown sugars with oil using an electric mixer until combined. Add eggs one at a time, mixing well after each addition.
  4. Stir in carrots and pineapple: Fold in grated carrots and crushed pineapple until evenly distributed.
  5. Integrate dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Do not overmix.
  6. Add nuts (optional): Fold in chopped walnuts or pecans, if using.
  7. Fill muffin pan: Divide the batter evenly among the prepared muffin cups (about 2/3 full).
  8. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt until creamy.
  11. Frost the cupcakes: Once completely cool, frost each cupcake generously with the cream cheese frosting using a spatula or piping bag.