Mini Pineapple And Carrot Cakes

• 1/3 cup all-purpose flour
• 1/2 cup self-rising flour
• 1/2 tsp baking soda
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 (15 oz) can drained crushed pineapple
• 6 oz finely grated carrot
• 1/3 cup vegetable oil
• 1 None large egg, lightly beaten
• -1 None Cream Cheese Frosting
• 4 oz cream cheese, softened
• 1 tbsp powdered sugar, sifted
• 1 tsp lemon juice
• 2 tsp milk

1. Preheat oven to 350u0b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
2. For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.

flour, flour, baking soda, granulated sugar, ground cinnamon, pineapple, carrot, vegetable oil, egg, cream cheese frosting, cream cheese, powdered sugar, lemon juice, milk

Taken from recipes-plus.com/api/v2.0/recipes/37117 (may not work)