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For the cupcakes:
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Preheat the oven to 400 degrees F.
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Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time.
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In another bowl, sift together the flour, cinnamon, baking soda, apple pie spice, nutmeg and salt. With the mixer on low speed, add 3/4 of the dry ingredients to the wet ingredients - add it by the tablespoon full.
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Add the pineapple, grated carrots, raisins, and walnuts to the remaining flour, mix well, and then add to the batter. Mix until just combined.
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Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full, don't over fill. (Using an icecream scoop to do this will change your life.)
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Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for another 30 minutes, until a toothpick comes out clean. Cool on a rack.
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For the frosting:
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Blend the butter, cream cheese and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar slowly and beat until smooth... or beat a little longer with a whisk attachment to get it a little fluffier.
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When the cupcakes are cool, frost them in great big heaps.
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(I garnished mine with halved ginger cookies and sugared ginger.)
