Instructions:
- Preheat the oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
- Stir in the oil, vanilla extract, crushed pineapple, grated carrots, and chopped walnuts (if using).
- Add the dry ingredients to the wet ingredients and stir until just combined and evenly moistened. Do not overmix.
- Fill the cupcake liners about four-fifths of the way up with the batter.
- Bake for 25-27 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cupcakes completely on wire racks before frosting.
For the Cream Cheese Frosting:
- Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy.
- Add the vanilla extract and beat until incorporated.
- Gradually add the powdered sugar and beat on medium until the frosting is creamy and thick enough to pipe.
- Spoon the frosting into a piping bag and pipe onto the cooled cupcakes. Alternatively, spread frosting on cupcakes with a knife.
- If desired, sprinkle with chopped walnuts.
Notes:
- This recipe yields 12 cupcakes.
- Always preheat the oven and bake cupcakes on the middle rack for even baking.
- Use cupcake liners to prevent sticking.
- Peel and grate the carrots using a small grater blade.
- Optional nuts include pecans, hazelnuts, almonds, pistachios, or macadamia nuts. Alternatively, try raisins.
- Soften cream cheese and butter in advance for the frosting.
- Adjust frosting ingredients if not piping onto cupcakes.
- Store cupcakes in an airtight container in the fridge for up to 4 days.
