Carrot Cupcakes with Ginger-Cream Cheese Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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) |
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. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
2. 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.)
3. Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.
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