Crushed pineapple, pecans, and grated carrots make these cupcakes super-moist with a craveable texture. Homemade cream cheese frosting is a must for this classic!I used rainbow carrots for these cupcakes, because that's what I had on hand, However, I make them all the time with orange carrots.
Preheat oven to 350°F. Line a muffin tin with cupcake papers.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Whisk to combine. Add the oil, eggs, and grated carrot. Stir until just combined. Add the pineapple and nuts; fold together until all mix-ins are well dispersed.
Fill cupcake papers 3/4 full and bake for 20-22 minutes, or until the cakes spring back when pressed in their centers (or use a toothpick tester – it should come out clean when done). Let the cakes cool in the pans 5 minutes (cakes are very moist, so they will be soft). Remove cakes to a wire rack to cool completely.
For the frosting, in the bowl of an electric mixer, beat together the cream cheese and butter. Add the confectioner’s’ sugar and beat to combine. Add cream as needed to thin the mixture. Beat in the vanilla extract. Whip until the frosting is smooth.
Using a spoon, dollop a generous portion of frosting on top of the cupcakes and swirl a divot into the frosting with the back of a spoon. Sprinkle with chopped pecans and serve!
Store cupcakes in an air-tight cupcake keeper, or cover loosely with plastic wrap.