• Begin by preheating your oven to 350°F (175°C). Line your cupcake pans with paper liners and set them aside.
• In a large mixing bowl, whisk together the sifted cake mix, flour, sugar, salt, cinnamon, and ginger for about 30 seconds, ensuring all the dry ingredients are well combined.
• Add the eggs, milk, and sour cream to the dry mixture. Mix on low speed for about 20 seconds to gently incorporate the liquids. Then, increase to medium speed and beat for two minutes, pausing midway to scrape down the sides of the bowl to ensure an even batter.
• Gently fold in the grated carrots, shredded coconut, chopped pecans, and drained crushed pineapple. Be careful not to overmix at this stage—just fold until everything is evenly distributed.
• Your batter will yield approximately 6.5 to 7 cups. Fill each cupcake liner about two-thirds full with the batter. Bake for around 17 minutes, or until the center of each cupcake springs back when lightly pressed, or a toothpick inserted comes out mostly clean with a few crumbs.
• After baking, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. Make sure they are completely cooled before frosting.

For the Cream Cheese Frosting

• In the bowl of your mixer, beat the softened butter on low to medium speed until smooth and creamy. Add in the softened cream cheese, cut into chunks, and continue to beat until fully combined and smooth.
• Next, add the vanilla extract and gradually incorporate the powdered sugar, mixing on low to avoid a powdered sugar cloud. Once all the sugar is added, increase the speed and beat the frosting until light and fluffy. Avoid overmixing, as it can make the frosting too soft. If it becomes too loose, refrigerate it for a short period to firm it up slightly.
• For best results when piping, use the frosting while it's still cool. If you prepare it ahead of time, refrigerate and allow it to soften slightly before remixing—avoid microwaving.

Filling and Decorating the Cupcakes

• If you'd like to add a creamy filling to the cupcakes, fill a piping bag with cream cheese frosting and snip off the tip. Gently insert the tip into the center of each cooled cupcake and squeeze for a couple of seconds to add a delightful surprise inside.
• For decoration, pipe a swirl of cream cheese frosting on top of each cupcake. A 2D piping tip works well for creating a beautiful spiral, starting from the center and working your way outwards.
• These cupcakes should be stored in the refrigerator due to the cream cheese frosting. For optimal flavor and texture, remove them from the fridge about two hours before serving to allow them to soften to room temperature.