Carrot-pineapple Cupcake Recipe - BC Living

Ingredients

• 250 mL (1 cup) unbleached flour
• 5 mL (1 tsp.) baking soda
• 5 mL (1 tsp.) baking powder
• 1 mL (¼ tsp.) salt
• 5 mL (1 tsp.) cinnamon
• Pinch ground nutmeg
• 180 mL (¾ cup) white sugar
• 125 mL (½ cup) vegetable oil (sunflower or grapeseed)
• 2 large free-range eggs
• 2 mL (½ tsp.) pure vanilla extract
• 310 mL (1¼ cup) grated organic carrots
• 250-ml (8-oz.) can of pineapple tidbits, chopped
• 125 mL (½ cup) currants
• 80 mL (¹/³ cup) chopped walnuts
• 250 g (8 oz.) cream cheese
• 114 g (¼ lb.) butter, softened
• 125 mL (½ cup) liquid honey
• 30 mL (2 tsp.) pure vanilla extract