Carrot Cupcakes with Cream Cheese Frosting

2 lg. eggs
1 c. sugar
1/3 c. brown sugar
1/2 c. vegetable oil
1 tsp vanilla
2 c. shredded carrots
1/2 c. crushed pineapple
1 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger

Preheat oven to 350 degrees F.  Place paper cupcake liners in 18 muffin cups.

Beat together the eggs, white sugar, and brown sugar in a bowl until fluffy. Mix in the oil and vanilla.  Fold in the shredded carrots and pineapple.  In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.  Mix flour mixture into the carrot mixture until evenly moist. ( do not overbeat ).

Scoop batter into muffin cups, filling 3/4 full.  Bake for 25 minutes in preheated oven, or until toothpick inserted in center of cupcake comes out clean.  Cool completely on wire racks.


Cream Cheese Frosting

1/2 c. butter ( 1 stick ), softened
2  8-oz pkgs cream cheese, softened
3 c. confectioner's sugar
1 tsp. vanilla

Beat together the butter and cream cheese in a mixing bowl. Add the confectioner's sugar and vanilla, mixing on low until combined, then beating on medium high for about 4 minutes..  Frosting will be smooth, light, and fluffy.  Spread or pipe generously onto the cupcakes.  Sprinkle the tops lightly with nutmeg.