Carrot pineapple cupcakes are moist and easy to make. The optional little bit of fresh ginger in the icing adds nice flavor for those that like ginger.
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Preheat oven to 350°F
Line 12 standard muffin cups with paper liners.
Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
In a large bowl, using an electric mixer, beat sugar, oil and eggs until well blended.
Add dry ingredients to the wet mixture in 2 additions, beating until well blended after each addition.
Use a mixing spoon to stir in the grated carrots and pineapple.
Spoon batter into prepared muffin cups, filling each 3/4 full.
Place into the preheated oven and bake for 30 minutes or until a toothpick inserted into center comes out clean.
Remove from the oven and place the tin onto a cooling rack.
Let sit for 10 minutes then turn the cupcakes out onto racks and cool completely before icing.
Cut a small bit of cupcake from the tops of the cupcakes to make the crumble. Put the cake bits into a small bowl and break into fine crumbs.
Using electric mixer, beat the cream cheese and butter in large bowl until creamy smooth.
Add confectioners’ sugar and ginger; beat until fluffy and smooth.
Place the frosting into a piping bag and pipe the icing onto each cupcake. Sprinkle a few crumbs on top to garnish.
Pipe frosting onto cooled cupcakes.