Carrot Cupcakes with Ginger-Cream Cheese Icing

Ingredients

1 cup All purpose flour
3/4 teaspoon Baking powder
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
1 cup Sugar
3/4 cup Vegetable oil
2 large Eggs
1 1/2 cups Finely grated peeled carrots
1/4 cup Drained canned crushed
Ginger-Cream Cheese Icing
Candied violets (optional)

Method

Preheat oven to 350?F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.) Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

Yield

1 Servings


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