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Carrot & Raisin Spice Cupcakes

 Carrot & Raisin Spice Cupcakes
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
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 4 eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon McCormick® Pure 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) crushed pineapple, 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 McCormick® Pure Vanilla Extract
  • Additional ground cinnamon

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Carrot & Raisin Spice Cupcakes (continued)

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.