Carrot Cake Cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.

In a large bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in 1 1/2 cups grated carrots, 1/2 cup crushed pineapple, and 1/2 cup chopped walnuts.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.