FOR THE CUPCAKES:

1. Preheat oven to 350 degrees F. Line standard sized muffin cups with paper liners.
2. Whisk flour, baking soda, cinnamon, ground ginger, salt and baking powder in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl until well blended. Add eggs, 1 at a time and beat until well blended. Add flour mixture and beat just until blended.
3. Stir in grated carrots, pecans, raisins, crystallized ginger and orange peel; blend well. Divide batter evenly among prepared muffin cups.
4. Bake cupcakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cupcakes in pan 20 minutes. Turn cupcakes out onto rack and cool completely.

FOR THE FROSTING:

1. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and vanilla and beat until smooth. Beat in crystallized ginger and orange peel. Chill until firm enough to spread, about 30 minutes.
2. Spread frosting thickly over top of cupcakes. Or if desired, transfer frosting to pastry bag fitted with large star tip and pipe frosting in lattice pattern over top of cupcakes.
3. Decorate the cupcakes as shown in the photo by creating a nest using pieces of Twizzlers Easter Grass Candy. Add a Lindt Mini Chocolate Chick and M&M’s or Jelly Beans to the nest.

DO-AHEAD TIP:

1. Can be prepared 2 days ahead. Place cupcakes side by side in storage container and cover with lid. Or wrap cupcakes individually in plastic wrap, leaving space between top of cakes and wrap, so as not to disturb frosting.