Ingredients
The following ingredients have 4 Servings
- 2¼ cups all-purpose flour (270 grams)
- 2 teaspoons baking soda (12 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon ground allspice
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 1 cup brown sugar (213 grams)
- ¾ cup granulated sugar (150 grams)
- ¾ cup vegetable oil (150 grams)
- 3 large eggs (150 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2½ cups finely grated carrots (203 grams (from about 7 carrots))
- 8 ounces crushed pineapple (337 grams, drained (1 small can or 1¼ cups))
- 8 ounces cream cheese (227 grams, room temperature (1 brick))
- ½ cup salted butter (113 grams, room temperature (1 stick))
- 2½ cups powdered sugar (283 grams, plus more as needed)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 tablespoons heavy whipping cream (28 grams, optional (or whole milk))
Instruction
- Preheat oven to 325°F. Line 2 12-count muffin tins with paper liners. Set aside.
- Sift the flour, baking soda, cinnamon, allspice, salt, ginger, and cardamom together; set aside.
- In a separate bowl, whisk the brown sugar, granulated sugar, and oil together until combined.
- Whisk in the eggs and vanilla.
- Stir in the carrots and crushed pineapple.
- Pour in the dry ingredients and stir until just combined.
- Fill the prepared muffin cups with batter until ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to cool before frosting.
