Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the granulated sugar, brown sugar, and oil. Mix in the eggs one at a time.
4. Gradually add the dry ingredients to the wet ingredients until just combined.
5. Fold in the grated carrots, crushed pineapple, and walnuts (if using).
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Frosting Instructions

1. In a mixing bowl, beat the softened cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
3. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a knife.

Frequently Asked Questions (FAQ)

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may change the texture slightly; the cupcakes may be denser.

2. How do I store leftover cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

3. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting. Wrap them in plastic wrap and store in an airtight container for up to 2 months.

4. How can I make these cupcakes gluten-free?

Substitute all-purpose flour with a gluten-free flour blend that is suitable for baking.

5. What can I substitute for eggs?

You can use flaxseed meal or chia seeds mixed with water as an egg substitute, or applesauce can be used as well.

6. Can I make this recipe as a cake instead of cupcakes?

Yes, you can use the same batter in a cake pan. Bake for 30-35 minutes, checking doneness with a toothpick.

7. How long should cupcakes cool before frosting?

Allow cupcakes to cool completely for at least 30 minutes before frosting to prevent the frosting from melting.

8. What other flavors can I add to the cream cheese frosting?

You can add a touch of orange or lemon zest for a citrusy flavor, or cinnamon for extra warmth.