Parsnip Cupcakes with Cream Cheese Frosting

1 cup flour
2 eggs
1 cup sugar
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup canola oil
1/2 cup milk
1/2 cup crushed pineapple
2 cups grated parsnips
1 tsp vanilla

Mix all ingredients together.  Bake at 325 for 35 minutes or until inserted toothpick comes out clean. 

4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.  Top with slivers of candied ginger and a sprinkle of brown sugar