2 tablespoons milk or cream (if icing is too thick)
For the Cupcakes:
Preheat the oven to 350 and prepare cupcake pans with cupcake liners. This recipe makes either 24 very full cupcakes or 28 smaller ones
Combine the oil and sugar, beating well. Add the sourdough starter and combine more gently. Add the eggs one at a time, beating well after each addition. Add the vanilla.
Reduce your mixer speed and add the carrots, pineapple, and raisins
Combine the flour, salt, baking soda, and spices in a separate large bowl. Add them to the batter one cup at a time, gently stirring after each addition.
Pour batter into prepared cupcake pans and bake fort 25 minutes. A cake tester should come out clean, and the cupcakes should be bouncy when pressed.
Cool completely on wire rack before frosting.
For the Cream Cheese Frosting:
Using a stand mixer or hand mixer, beat the cream cheese, vanilla, and melted butter. It may seem lumpy at first. Add the salt if using unsalted butter, otherwise it is not needed.
Add the powdered sugar one cup at a time, beating slowly at first then increasing the speed.
If the frosting seems thick, add milk or cream a teaspoon at a time. If it seems to thin, put in the fridge for 30 minutes.
Store frosted cupcakes in the fridge, unfrosted ones at room temperature. Unfrosted cupcakes also freeze well for a month. If baking this recipe as a cake, use 2 8 inch round cake pans and bake for 45 minutes.