Makes: 12 cupcakes
Cupcakes Prep: 10 minutes 
Cupcakes Bake: 18 to 21 minutes
Frosting Prep: 13 to 15 minutes

For Cupcakes:

1½	cups all-purpose flour
2/3	cup vegetable oil
½	8-ounce can crushed pineapple, do not drain (can substitute with ½ cup unsweetened applesauce)
1	teaspoons baking powder
1	teaspoons cinnamon
½	teaspoon baking soda
1	teaspoons vanilla extract
1	cups granulated sugar
1	cups grated carrots
2	large eggs

For Buttercream Cream Cheese Frosting:

4	tablespoons butter, softened
2	cups powdered sugar
1	tablespoon heavy whipping cream
2	ounces cream cheese, softened
½	teaspoon vanilla extract
¼	teaspoon salt

1. For cake: Preheat oven to 325°F.  Grease 12-muffin tin.  Combine all ingredients in a large mixing bowl.  Stir until just combined. Portion batter between muffin tin. Bake 18 to 21 minutes, until toothpick inserted in cupcakes comes out clean.  Cool completely.
2. For frosting: Buttercream frosting is easiest to make in a stand mixer using a paddle or whisk attachment, but a hand mixer will also work. In large bowl, beat butter until pale ivory and very fluffy, at least 5 minutes.  Scrape bottom and edges of bowl once partway through and once at the end. Reduce speed to low.  Gradually add sugar and mix until combined.  Drizzle in cream and vanilla, add cream cheese and mix until combined. Scrape bottom and edges of bowl.  Beat on high until extremely fluffy, 8 to 10 minutes.  Scrape bottom and edges of bowl once partway through and once at the end.  Icing should look almost like whipped cream.  
3. Portion frosting evenly between cooled cupcakes, dolloping on top of each one.

Per Serving (1 cupcake, no frosting): 245 cal., 14 g fat (1 g sat. fat), 0 mg chol., 44 mg sodium, 85 mg pot., 30 g carb., 18 g sugar, 1 g fiber, 3 g pro.

Per Serving (1/12 frosting): 136 cal., 6 g fat (4 g sat. fat), 16 mg chol., 67 mg sodium, 3 mg pot., 22 g carb., 22 g sugar, 0 g fiber, 0 g pro.

Carrot Cake Cupcakes – Reduced Calories / Reduced Sugar Variation:

Prepare, bake and serve Carrot Cake Cupcakes recipe according to instructions, with the following ingredient replacements:

For Cupcakes:

• Replace 2/3 cup oil with 1/3 cup oil + 1/3 cup plain whole milk yogurt
• Replace 1 cup granulated sugar with ­¼­ cup granulated sugar + ½ cup stevia baking blend (or equivalent zero calorie sugar replacer).

For Frosting:

• Reduce all ingredients by half

Per Serving (1 cupcake, no frosting):  151 cal., 8 g fat (1 g sat. fat), 1 mg chol., 47 mg sodium, 96 mg pot., 26 g carb., 9 g sugar, 1 g fiber, 3 g pro.

Per Serving (1/12 frosting):  68 cal., 3 g fat (2 g sat. fat), 8 mg chol., 34 mg sodium, 1 mg pot., 11 g carb., 11 g sugar, 0 g fiber, 0 g pro.