Carrot and pineapple cupcakes with cream cheese icing

10 cupcakes

2/3 cup plain flour
1/2 cup + 1 tbsp caster sugar
3/4 tsp bicarb soda
1/2 tsp cinnamon
1/3 cup roughly chopped pecans
1/3 cup oil
1 large egg
1/4 tsp vanilla essence
1/2 cup firmly packed grated carrot
1/4 cup well drained pineapple

Frosting

60g soft cream cheese
30g soft butter
1 cup icing sugar
1 tsp lemon juice

1. Preheat oven to 180. Line a muffin tin with 10 cases.

2. Stir flour, caster sugar, bicarb soda, cinnamon and pineapple together until combined. Add carrot mix to dry ingredients.

3. Combine again and divide between 1o pans.

4. Bake 20-25 mins. Remove from pan and let cool for five minutes.


Icing

1. Beat cream cheese and butter together until creamy.

2. Add lemon juice and sift in half icing sugar. Beat until combined and sift in remaining icing sugar, mix, spread over cakes and top with pecans.