Carrot Cupcakes with Ginger-Cream Cheese Icing

• 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 pineapple in juice
• Ginger-Cream Cheese Icing
• Candied violets (optional)

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

flour, baking powder, baking soda, salt, ground cinnamon, sugar, vegetable oil, eggs, carrots, pineapple, gingercream cheese icing, candied violets

Taken from www.epicurious.com/recipes/food/views/carrot-cupcakes-with-ginger-cream-cheese-icing-101357 (may not work)