Carrot Cupcakes with Ginger Cream Cheese Icing

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.

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.)

Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing (see recipe below). Sprinkle the top with Toasted Coconut or Chopped Walnuts (optional).

Ginger Cream Cheese Icing

2 3-ounce packages cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, room temperature

3 cups powdered sugar

2 teaspoons finely grated peeled fresh ginger

Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)