Add the sugar, oil, eggs and vanilla to the mixing bowl.
Then mix well the flour, salt, baking powder baking soda and cinnamon. Finally, stir in the carrots, pineapple and two kinds of nuts.
Line the muffin tin with the paper cups and fill 2/3 with batter. Bake the muffins at 180 °C for 10-15 minutes, until a fork comes out clean when piercing the cake. Let cool completely before decorating with the cream.
For the cream cheese frosting, beat together cream cheese, butter, vanilla and powdered sugar.
Decorate the pineapple-carrot cupcakes with the cream.
Preparation Tip:
In this recipe, the quantities in cups correspond to American cups with a capacity of 240 ml.
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