Carrot Cake Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl. Set aside.
In a large bowl, beat together the oil and sugar until well combined. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
Add the dry ingredients in two batches, mixing until just combined. Fold in the grated carrots (and pineapple and nuts if using).
Divide the batter among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting:
Beat the cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract and beat until smooth.
Assembling with Interior Frosting:
Once cupcakes are cool, use a cupcake corer or a knife to remove a small portion from the center of each cupcake.
Fill the hollowed-out center with frosting. You can use a piping bag or a spoon.
Replace a piece of the cupcake ‘core’ back on top to cover the frosting fill, if desired.
Pipe or spread the remaining frosting on top of each cupcake.
Garnish with additional chopped walnuts or pecans.
Now you have carrot cake cupcakes with a delightful surprise of cream cheese frosting in every bite!