Five-Spice Carrot Cupcakes with Ginger Frosting

11/2 cups all-purpose flour

1½

teaspoons baking powder

½

teaspoon baking soda

¾

teaspoon salt

2 teaspoons Chinese five-spice powder

½

cup vegetable oil

¼

cup crushed pineapple, drained

3 large eggs

1 cups sugar

2 teaspoons pure vanilla extract

2 cups shredded carrots (about 3-4 medium-sized carrots)

Crystallized ginger, as garnish

Frosting

1 package (8 ounces) cream cheese, softened

½

cup butter, softened

2 teaspoons Madagascar vanilla extract

2 teaspoons Chinese ground ginger

3 cups powdered sugar

Heat the oven to 350 degrees.

Line a 12 cup muffin pan with paper cupcake liners.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.

Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20-22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting.

For the frosting: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

Frost cupcakes and garnish with crystallized ginger.

Serves 12.