- 1
Preheat oven to 350?F. Grease a muffin tin with cooking spray or line with muffin liners.
- 2
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- 3
In a medium bowl, whisk oil, applesauce, brown sugar, granulated sugar, eggs and 1 tsp. of the vanilla extract until well combined.
- 4
Pour wet ingredients into dry ingredients and mix until combined.
- 5
Fold in grated carrots, pineapple and walnuts.
- 6
Divide batter among muffin tins. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Remove cupcakes from oven and set aside on a wire rack to cool.
- 8
While cupcakes are cooling, make the frosting. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of powdered sugar and 1 tsp. vanilla extract. Beat on low for 30 seconds, then switch to high speed and beat for 2 minutes, or until smooth.
- 9
Frost cooled cupcakes and top with caramel sauce, if desired.
