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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 in 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: 403 calories, 16g fat (5g saturated fat), 52mg cholesterol, 277mg sodium, 63g carbohydrate (51g sugars, 1g fiber), 4g protein.

Reviews for Carrot & Raisin Spice Cupcakes

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sjsFLORIDA User ID: 7199720 212650
Reviewed Jun. 6, 2013

"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."

angelnurse2 User ID: 6483985 112219
Reviewed Apr. 18, 2013

"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!!)"

AngelXpress User ID: 4225051 180351
Reviewed Apr. 6, 2013

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

fastquilter56 User ID: 3905679 150694
Reviewed Apr. 5, 2013

"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!!!"

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