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.
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.