Preheat the oven to 350F/177C and line 24 cupcake tins with paper liners, or spray the tins with a non-stick baking spray.

In a large mixing bowl, combine the buttermilk, cooking oil, eggs, maple syrup and vanilla. Beat for 3 to 4 minutes on medium speed until the eggs are well beaten and the mixture is smooth.

In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Stir the ingredients together, then sift them into the wet ingredients. Mix for about 1 minute on medium speed, just until the flour is incorporated.

Last, fold in the diced pecans, drained crushed pineapple and grated carrots. Use a scoop or a spoon to drop the batter into the prepared cupcake pans, filling each tin about two-thirds of the way full.

Bake the cupcakes for approximately 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the pans and onto a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting. Place the softened butter into a mixer bowl and beat on medium to high speed for about 5 to 6 minutes, until the butter is fluffy and white in color; scrap down the sides of the mixing bowl occasionally. Next, add in the softened cream cheese and mix again on medium speed for 3 to 4 minutes, until the mixture is smooth and no clumps of cheese remain.

Next, add in the confectioner’s sugar, vanilla and tiny pinch of salt. Mix again for 3 to 4 minutes on medium-high speed, until the frosting is smooth. Place the frosting into the refrigerator for at least 1 to 2 hours to thicken. This frosting can also be made the day before and stored in the fridge; soften the frosting for about 1 ½ hours at room temperature when ready to use.

When ready to frost the cupcakes, transfer the frosting into a pastry bag; I used decorating Ateco tip #847. Pipe generous dollops of frosting on completely cooled cupcakes. The cupcakes are ready to enjoy right away, or can be stored in the refrigerator for 2 to 3 days.