Carrot Cupcakes with Coconut-Cream Cheese Frosting |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2/3 cup granulated sugar |
3 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1 large egg |
1 cup finely shredded carrot |
1 (8-ounce) can crushed pineapple in juice, well-drained |
1 cup all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/4 cup raisins |
1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled |
1 tablespoon butter or stick margarine, softened |
1/8 teaspoon imitation coconut flavor (optional) |
1 1/3 cups powdered sugar |
3 tablespoons flaked sweetened coconut |
Directions:
1. Preheat oven to 350°.
2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare frosting, beat the cream cheese, butter, and coconut flavor at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator.
|
|