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Pineapple-Carrot Cupcakes
1 cup flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large eggs
1 cup sugar
3/4 cup vegetable oil
1 1/2 cups finely grated
peeled carrots
1/4 cup drained canned
crushed pineapple in juice
Cream Cheese Frosting
6 ounces cream cheese,
softened
2 tablespoons butter,
softened
1 teaspoon pure vanilla
extract
pinch ground cinnamon
pinch ground ginger
3 cups powdered sugar
1/3 cup flaked coconut
(optional)
1.
Preheat the oven to 350 degrees.
2.
Line twelve muffin cups with foil or paper liners.
3.
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger
into a
medium bowl.
4.
In a large bowl beat the eggs.
5.
Add the sugar and oil.
6.
Add the dry ingredients to the egg mixture.
7.
Mix until just barely moistened.
8.
Mix in the carrots and pineapple.
9.
Distribute the batter equally among the prepared muffin cups.
10.Bake
the cupcakes for about 30 minutes, or until a cake tester inserted
into the
center of a cupcake comes out clean.
11.Remove
the cupcakes from the muffin tin.
12.Cool
completely on a wire rack.
13.Store
at room temperature in a tightly sealed container until ready to
frost.
14.Frost
with the Cream Cheese Frosting.
15.Lightly
dust with the coconut.
16.Frosted
cupcakes should be refrigerated for long term storage.
Make the frosting
