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Carrot & Raisin Spice Cupcakes Recipe

Carrot & Raisin Spice Cupcakes Recipe photo by Taste of Home

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Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck.—Bre England, Indianapolis, Indiana

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Carrot & Raisin Spice Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

Ingredients

4 eggs
1 cup canola oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 cups finely shredded carrots
1 cup raisins
FILLING:
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained and chopped
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Additional ground cinnamon

Directions

In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool.
In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 cupcake equals 403 calories, 16 g fat (5 g saturated fat), 52 mg cholesterol, 277 mg sodium, 63 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Carrot & Raisin Spice Cupcakes in Country Woman April/May 2012

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Carrot & Raisin Spice Cupcakes

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Reviewed on Jun. 06, 2013 by sjsFLORIDA

Wonderful recipe; but I cut the fat by changing 1/2 c of oil for 1/2 c of drained applesauce. I also added 1 c of chopped walnuts and 8 oz of drained crushed pineapple. I omitted the filling altogether, it really doesn't need it. I also cut back the clove and nutmeg to 1/8 tsp as they are rather strong spices.

Reviewed on Apr. 18, 2013 by angelnurse2

I absolutely loved the taste of this muffin. I errored by thinking it was for one dozen instead of two. I overfilled way too much and I had a volcanic reaction! - which was totally my fault. So my warning is just to make sure to use for a complete two dozen. Since I ended up with flat instead of nice round muffins I did not attempt the filling. Actually I got tons of compliments on just the plain muffin (even though my coworkers all gave me a hard time about my 'ugly muffins!!)

Reviewed on Apr. 06, 2013 by AngelXpress

Great taste and verrrry moist! I subbed 1 cup applesauce for one of the cups of carrots, and my family loved them.

Reviewed on Apr. 05, 2013 by fastquilter56

Very moist. I subbed half the oil for apple sauce and half the sugar for regular Splenda. I used Splenda brown sugar as well. I loved the flavour but will put a little bit more spice into the batter next time. The pineapple filling was hard to "inject" into the centre. I didn't have a wide opening in my icing syringe and the baggy thing didn't work. I used spoons and made do. I think I put on way too much cream cheese icing. Yummy!!!