Carrot Cupcakes With Coconut-Cream Cheese Frosting

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Ready In: 80 Minutes

Servings: 12

From Cooking Light.

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 reduced-fat cream cheese, chilled

1 tablespoon butter or 1 tablespoon margarine, softened

1 1/3 cups powdered sugar

3 tablespoons sweetened flaked 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 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.

By RecipeOfHealth.com