Carrot Cake Cupcakes with Cream Cheese Frosting

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Ingredients

440g / 14 oz (1 can) crushed pineapple in juice (, drained but RESERVE juice (Note 1))
1/2 cup milk (, at room temperature (full fat best, low fat ok))
1/2 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2))
2 large eggs (, at room temperature)
1 cup brown sugar ((loosely packed))
1/3 cup vegetable oil ((or canola))
1 1/3 cups flour (, plain / all-purpose)
1 1/4 tsp baking soda ((aka bicarb soda, Note 3) (NOT BAKING POWDER!))
1/4 tsp salt
1 1/4 tsp cinnamon powder
1 1/3 cups shredded carrot (, 1 medium carrot peeled (Note 4))
2 tbsp coconut (, shredded or desiccated (unsweetened))
1/3 cup walnuts or pecans (, roughly chopped (ie. measure after chopping))
180g / 6oz cream cheese (, at room temperature (Note 5))
90g / 6 tbsp unsalted butter (, softened (17°C/62°F))
3 1/2 cups soft icing sugar / powdered sugar (, sifted (Note 6))
1/2 tsp vanilla extract
1/8 tsp salt
1/4 cup walnuts or pecans (, moderately finely chopped)

As published by RecipeTin Eats.

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