Step 1: Make batter
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners. In a large bowl, whisk together flour, baking powder, baking soda, Chinese Five Spice, and Mayan Sea Salt. In the bowl of a stand mixer fitted with the paddle attachment, mix together vegetable oil, crushed pineapple, eggs, sugar, Pure Madagascar Vanilla Extract, and carrots. Add flour mixture a little at a time and mix until just combined.
Step 2: Bake cupcakes
Fill cupcake liners 3/4 full with batter. Bake for 20 to 22 min. until center of cupcakes does not wiggle and a toothpick inserted in the middle comes out clean. When they can be handled safely, remove from muffin pan and let cool completely on wire racks before frosting.
Step 3: Make frosting
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, butter, Ground Ginger, and Pure Madagascar Vanilla Extract. Mix until ingredients are just combined. Slowly add powdered sugar and mix until smooth and glossy. Spread or pipe frosting onto cupcakes and chill until ready to serve.