Preheat oven to 375°F. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices, and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and vanilla extract, mixing well. Add wet mixture to dry mixture, stirring just enough to combine ingredients. Fill muffin cups 3/4 full of batter. Bake in center of oven until light golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in pan for 10 minutes. Remove from muffin cups to wire rack to cool completely.

Frosting: In a medium bowl, mix together all ingredients, except powdered sugar, until well combined. With an electric mixer on low speed, add confectioners' sugar, beating until smooth. Decorate as desired.