Carrot Cupcakes with Ginger-Cream Cheese IcingBrian Leatart
Recipe information
Yield
Makes 12
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
Candied violets (optional)
Preparation
Step 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.
Step 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.)
Step 3
Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.
