Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
  • 1.5 tsp Ground cinnamon
  • 0.5 tsp Ground ginger
  • 0.25 tsp Ground nutmeg
  • 0.75 cup (150g) Granulated sugar
  • 0.5 cup (100g) Light brown sugar, packed
  • 0.75 cup (180ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 0.5 cup (120g) Full-fat sour cream
  • 1 tsp Pure vanilla extract
  • 1.5 cups (approx. 150g) Carrots, finely grated
  • 0.5 cup (115g) Crushed pineapple, well-drained
  • 8 oz (225g) Full-fat brick cream cheese, softened
  • 0.5 cup (115g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar, sifted
  • 1 tsp Pure vanilla extract (for frosting)
  • 1 pinch Salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to ensure even spice distribution.
  2. In a large mixing bowl, whisk the granulated sugar, light brown sugar, vegetable oil, eggs, sour cream, and vanilla extract until the mixture is smooth and emulsified.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Stir in the finely grated carrots and drained crushed pineapple.
  4. Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and a pinch of salt, beating until light and fluffy. Pipe onto cooled cupcakes.