Instructions

1. Preheat the oven to 350°F and line 24 muffin tins with cupcake liners. Use a cooking spray to lightly spray the top of the muffin tin. This will prevent the cupcake tops from sticking to the tin.
2. In a large bowl combine all of the dry ingredients (flour, sugar, baking soda, baking powder, spices, and salt). Use a whisk to stir together.
3. Make a well in the center of the dry ingredients and add the eggs, vegetable oil, carrots, raisins, coconut and crushed pineapple. Whisk everything together until no streaks of flour remain and the batter is well mixed.
4. Using a 1/3 cup measurer, scoop batter into the prepared cupcake liners. Bake for 20 to 23 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cupcakes to cool completely before frosting.
5. While the cupcakes cool make the frosting. In a stand mixer fit with the paddle attachment, beat together all of the frosting ingredients on low speed, gradually increasing to high. Scrape down the bowl and beat for 2 minutes or until light and fluffy. Transfer the frosting to a pastry bag fit with desired decorating tip.
6. Once the cupcakes are completely cool, frost them with the cream cheese icing. Store in the fridge for up to 7 days. Enjoy!