Carrot Cake Cupcakes With Pineapple Cream Cheese Frosting

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Joy The Baker
Nutrition per serving    (USDA % daily values)
CAL
363
FAT
63%
CHOL
19%
SOD
16%
Uploaded by: joy the baker

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Ingredients for 36 servings

4 cups peeled and finely grated carrots

3 large eggs

2 cups granulated sugar

1 1/2 cups vegetable oil

1/4 cup buttermilk

1 1/2 teaspoons pure vanilla extract

1/2 cup crushed pineapple, well drained

1 cup walnuts or pecans, finely chopped (plus more for optional topping of the frosted cupcakes)

1/2 cup dried cranberries

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

8 oz cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

1/4 cup crushed pineapple, drained

1 teaspoon vanilla extract

pinch of salt

4-6 cups powdered sugar

2-4 tablespoons milk depending on desired consistency

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