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Carrot & Raisin Spice Cupcakes Recipe

Carrot & Raisin Spice Cupcakes Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:24 servings


  • 4 large 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
  • 1 cup sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 can (20 ounces) crushed pineapple, drained and chopped
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
  • 5. 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.