Grease a muffin tray or place paper muffin forms on a baking tray or in a muffin tray.
In a bowl, combine flour, sugar, cinnamon, baking powder and salt.
In another bowl, large enough to hold all of the batter, combine grated carrots, grated ginger, and vegetable oil. Add the flour mixture slowly. Then add the beaten eggs and mix.
Scoop the batter into the muffin forms, filling them to a maximum of ⅔.
Bake for 18 minutes. Baking time may vary with your oven so it might be an idea to bake for 10-15 minutes first, check, and then return the muffins to the oven if necessary. You want them to have a nice golden color and to be finished inside, but not dry. Set aside and let cool before adding the frosting. While the muffins are baking, make the frosting.
Orange Ginger Frosting
Mix the butter until fluffy.
Add the cream cheese and powdered sugar and mix.
Add orange zest, orange juice and grated ginger. Taste test and check texture – you want it to be firm enough to stay on top of the muffins. If it’s too soft add some more powdered sugar.
Let sit in the fridge for at least 30 minutes before decorating the cupcakes.
Decorating your Orange Ginger Carrot Cupcakes
Decorate the cupcakes with the frosting and add chopped candied ginger on top. Serve straight away or keep in the fridge for up to a few days.