Carrot & Raisin Spice Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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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 Ingredients:
4 eggs |
1 cup canola oil |
1 cup sugar |
1 cup packed brown sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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:
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 near 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 confectionersâ 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.
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