carrot cake cupcakes

These were beyond yummy...Super moist...SUPER delicious!!
Original recipe is from allrecipes.com. I changed it a little bit...

Ingredients

• 3 eggs
• 3/4 cup sour cream
  
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice --blended
  
• 1 vanilla pudding packet
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into cupcake liners- Bake at 350 for about 20 minutes. Toothpick should come out clean.
   
7. Allow to cool completely before icing. -- Ice with your favorite cream cheese icing.. nom nom