Carrot & Raisin Spice Cupcakes Recipe

Name: Carrot & Raisin Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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 350u00b0 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.

2321

kcal

Calories

111

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 large eggs, 1 cup canola oil, 1 cup sugar, 1 cup packed brown sugar, and more.

Yes, Carrot & Raisin Spice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot & Raisin Spice Cupcakes

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