Ingredients
Carrot Cake Cupcakes
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs room temperature
½ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil or canola oil
1 teaspoon vanilla extract
1 8.25 ounce crushed pineapple (do not drain)
1 ½ cups peeled and finely grated carrots
1 cup chopped walnuts optional
Cream Cheese Frosting
8 ounces cream cheese softened
1/2 cup unsalted butter softened
1 teaspoon vanilla extract
3½ -4 cups powdered sugar
Instructions
Preheat the oven to 350 degrees. Line a standard 12-count muffin tin with paper liners.
Whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl. Set that aside for a few minutes.
Beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, carrots, and, if desired, walnuts.
Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Fill the cupcake liners about four-fifths of the way up with batter.
Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting them.
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 just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered to make it thick enough to pipe.
Spoon the frosting into a piping bag and pipe it on the cupcakes after they are completely cool. If desired, sprinkle with chopped walnuts.