01 -
Turn your oven on to 350°F (175°C). Use cupcake liners to line an average-sized muffin tin.
02 -
Grab a big bowl. In it, mix together the oil, both sugars, the grated carrots, drained pineapple, eggs, and vanilla. Stir everything together so it’s all blended.
03 -
Take a separate bowl and sift in the flour, baking soda, cinnamon, allspice, salt, nutmeg, and ginger. Carefully add the dry stuff to the wet, gently stirring until it’s just mixed—don’t go overboard.
04 -
Using a medium bowl, whip up the cream cheese, sugar, and vanilla until smooth and creamy in texture.
05 -
Spoon enough of the carrot cake batter to fill each cupcake liner about two-thirds of the way up. Drop a tablespoon of the cream cheese mix into the center of every cupcake, then use a toothpick or a knife to lightly swirl the two together.
06 -
Bake the cupcakes for 18–22 minutes. You’ll know they're done if a toothpick poked into the cake part comes out without any wet batter. Let them cool in the tin for 5 minutes, then place them on a cooling rack.
07 -
Using a stand mixer with the paddle attachment, or a hand mixer, beat the butter and cream cheese on medium for around 2–3 minutes until smooth. Add in the powdered sugar and vanilla on low, then turn it up to medium-high and beat it for another couple of minutes to make it fluffy.
08 -
Scoop the frosting into a piping bag with a 1M star tip. Pipe the frosting in a circle on each cupcake, leaving a little dip in the middle. Add caramel sauce to the center.
09 -
Eat right away or store in the fridge until you're ready. For full flavor, take the cupcakes out about 15–20 minutes before serving to warm up a bit.