Ingredients:
For the Carrot Cake Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2/3 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups finely grated carrots
Optional: 1/2 cup crushed pineapple, well-drained; 1/2 cup chopped walnuts or pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
Additional chopped walnuts or pecans for garnish
Instructions:
Cupcakes:
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