Weelicious

0 Preheat oven to 350 degrees.
1 Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
2 Using a mixer, beat the agave, oil and eggs until thoroughly combined.
3 Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
4 Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
5 Line 14-1/3 cup muffin cups or mini muffins with paper liners.
6 Scoop batter into cups, filling 3/4 full.
7 Bake for 30 minutes for regular 1/3 cup muffins or 15 minutes for mini cupcakes.
8 Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
9 10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.