Name: Carrot-Coconut Cupcakes with Cream Cheese Frosting
Yield: Makes 1 dozen
Ingredients: 1 cup sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup all purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 8-ounce cans crushed pineapple in juice, drained; 1 cup grated peeled carrots; 3/4 cup (lightly packed) sweetened flaked coconut; 1/4 cup chopped pecans; 1 1/2 ounces imported white chocolate, chopped (about 1/4 cup); 1 8-ounce package cream cheese, room temperature; 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 teaspoon grated lemon peel; 1 cup powdered sugar

Dorothy Williams of Vancouver, British Columbia, writes: "To celebrate our 25th wedding anniversary, my husband and I spent a week in Victoria, British Columbia. We particularly enjoyed Abigail's Hotel, where we had some delicious carrot-coconut cupcakes."

For a lovely breakfast muffin, omit the cream cheese frosting.

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