Carrot Cupcakes with Ginger-Cream Cheese Icing

Ingredients

• 1 cup all purpose flour 
• 0.8 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 1.5 cups carrots finely grated peeled
• 12 servings ginger-cream cheese icing 
• 2 large eggs 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup pineapple in juice canned crushed drained
• 0.5 teaspoon salt 
• 1 cup sugar 
• 0.8 cup vegetable oil 

Equipment

• bowl
• oven
• hand mixer
• muffin liners

Directions

1. 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.
2. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition.
3. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
4. 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.)
5. Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
6. Garnish with candied violets, if desired.