Preheat oven to 350 degrees F; line 2 12-cup muffin pans with paper cupcake liners..
In a large bowl, whisk together flour, baking powder, baking soda, salt and Chinese Five Spice.
In another large bowl, whisk together vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots.
Slowly add flour mixture to oil mixture and beat with an electric hand mixer for approximately 2 minutes, until just combined.
Fill each cupcake cup 3/4 full with batter.
Bake for 20-22 minutes, or until cupcakes are set; allow to cool completely before frosting.
Garnish with crystallized ginger and serve.
In a large bowl, mix cream cheese, butter, vanilla and ginger; beat with an electric mixture until smooth and all ingredients are blended together.
Slowly add powdered sugar and beat until well combined.
Notes and Suggestions
Extra frosting can be stored up to 5 days in an airtight container in the refrigerator.