Carrot & Raisin Spice Cupcakes

By draingal

These are like mini carrot cakes -- with a surprise filling!

Ingredients

• Filling:
• 4 eggs
• 1 cup canola oil
• 1 cup sugar
• 1 cup packed brown sugar
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 3 cups finely chopped carrots
• 1 cup raisins
• 1 cup sugar
• 2 tbsp. plus 1 1/2 tsp. corn starch
• 1 can (20 oz.) crushed pineapple, drained and chopped
• Frosting:
• 1 pkg. (8 oz.) cream cheese (reduced fat is fine)
• 1/2 cup butter, softened
• 3 1/2 cups confectioners sugar
• 1 tsp. vanilla
• additional ground cinnamon

Details

Servings 2

Preparation

Step 1

In large bowl, beat 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 3/4 full.
Bake 350 for 20 - 25 minutes
Cool for 10 minutes then remove from pan and let cool completely.
Meanwhile, in small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil and stir for 3 minutes (until thick). Remove from heat and set aside.
In a large bowl make frosting.
Fill a pastry bag with filling and push into top of the cupcake to fill. Frost tops and sprinkle with cinnamon. Store in refrigerator.