Carrot Cake Cupcakes with Cream Cheese Frosting

INGREDIENTS

1 1/2 cups

all-purpose flour (about 6 3/4 ounces)

1 1/3 cups

granulated sugar

1/2 cup

sweetened shredded coconut

1/3 cup

chopped pecans

2 tsp

baking soda

1 tsp

salt

2 tsp

ground cinnamon

3 tbsp

olive oil

large eggs

2 cups

grated carrot

1 1/2 cups

canned crushed pineapple (drained)

8 oz

cream cheese (at room temperature and cut into small cubes)

1/2 cup

unsalted butter at room temperature (and cut into small cubes (1 stick))

1 cup

powdered sugar

1 tsp

vanilla extract