Irresistibly Moist Carrot Cake Cupcakes with Creamy Cream

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• ¾ cup (180 ml) vegetable oil
• 3 large eggs
• 1 ½ cups (150 g) finely grated fresh carrots (about 3 medium carrots)
• ½ cup (75 g) crushed pineapple, drained
• ½ cup (75 g) chopped walnuts or pecans (optional)
• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 1 tsp vanilla extract
• A pinch of salt