Carrot Pineapple Cupcakes

1	cup white sugar
2/3	cup vegetable oil
2	eggs, beaten
1 1/2	cups all-purpose flour
2	teaspoons baking powder
1	teaspoon baking soda
1	teaspoon ground cinnamon
1/2	teaspoon salt
1	cup finely grated carrot
1	cup crushed pineapple, drained
1	teaspoon vanilla extract
1/2	cup butter, softened
1	(8 ounce) package cream cheese, softened
3	cups confectioners' sugar
1	teaspoon vanilla extract
1	tablespoon milk 1. Preheat oven to 375 degrees F (190 degrees C). 2. Grease 12 muffin cups or line with paper liners. 3. Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined. 4. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. 5. Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract. 6. Pour batter into the prepared muffin cups, filling them to the top. 7. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely. 8. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth. 9. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.