Carrot-Pineapple Cupcakes

I made these a couple of weeks ago when I was testing out carrot cake recipes.  These come from The Butch Bakery Cookbook.

1 1/4 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup applesauce
1 tsp vanilla extract
1 1/2 cups peeled and grated carrots
1/2 cup raisins
1/2 cup walnuts, coarsely chopped
1/4 cup drained crushed pineapple

Cream cheese frosting:
1 1/2 sticks unsalted butter, softened
9 oz cream cheese, softened
3 cups icing sugar
1 1/2 tbsp heavy cream
Seeds from 1 plumped vanilla bean (vanilla beans plumped in rum for at least 2 weeks)

Preheat oven to 350

In a mudium bowl mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt, set aside.

In another medium bowl, whisk together the sugar, oil, eggs, applesauce and vanilla.  Stir in the flour mixture, add the walnuts, raisins, carrots and pineapple and mix just until combined.  Fill lined cupcake pans 2/3 full and bake for 22 minutes.

To make the frosting, in the bowl of an electric mixer beat the butter and cream cheese until light and fluffy. Add half of the icing sugar, the heavy cream and vanilla and beat until smooth.  Add the rest of the icing sugar and continue to beat until thick and creamy, about 2-3 minutes.