Cupcakes

1. • 220g all-purpose flour

   • 200g granulated sugar

   • 2 teaspoons baking powder

   • 1 teaspoon cinnamon

   • 1/2 teaspoon salt

   • 113g unsalted butter, room temperature

   • 2 large eggs

   • 240g grated carrots

   • 3 tablespoons crushed pineapple, drained

   • 3 tablespoons raisins

   • 3 tablespoons walnuts, chopped

Frosting

1. • 113g unsalted butter, room temperature

   • 113g cream cheese, room temperature

   • 450g powdered sugar

   • 2 teaspoons pure vanilla extract

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

3. In a separate bowl, mix together butter, eggs, grated carrots, pineapple, raisins, and walnuts until well combined.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

6. For the frosting, beat the butter and cream cheese in a large bowl with an electric mixer until light and fluffy.

7. Gradually add in the powdered sugar and continue to beat until fully combined.

8. Add in the vanilla extract and beat until the desired consistency is reached.

9. Once the cupcakes have cooled, pipe the frosting onto each cupcake using a piping bag and decorate as desired.