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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 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
  • 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 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 in 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.

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Reviews

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  • sjsFLORIDA
    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
    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
    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
    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!!!