Carrot Cupcakes With Coconut-cream Cheese Frosting

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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 reduced-fat cream cheese, chilled
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 1 1/3 cups powdered sugar
• 3 tablespoons sweetened flaked coconut

Recipe

• 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 and butter at medium speed of a mixer just until blended. gradually add powdered sugar (do not overbeat). spread frosting over cupcakes; sprinkle with flaked coconut.
• 5 store, covered, in refrigerator.