Carrot Cupcakes with Coconut-Cream Cheese Frosting

By dashy_65

Ingredients

• Cupcakes:
• 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
• Frosting:
• 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

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

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.

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.

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.

220 cal, 6.6g fat, 38.7g carb, 133mg sodium