This nostalgic family recipe is carrot cake done right. The cupcakes have just the right spices and an irresistible cream cheese frosting.
Make the frosting: In a large mixing bowl, beat butter until smooth, and then add cream cheese. Be sure to scrape the bowl before adding the powdered sugar, one cup at a time. Fully incorporate the powdered sugar before adding the liquids and the zest. Beat for three minutes until fluffy. Cover and refrigerate.
Make the cupcakes: Preheat the oven to 350° F. In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla, one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins, and walnuts. Scoop the batter into pre-lined cupcake pans, about 3/4 of the way full. Bake at 350° for 20 minutes, rotating the pan after 10 minutes. Let the cupcakes completely cool before frosting them with cream cheese frosting. Garnish with additional chopped walnuts, if desired. Enjoy!