CARROT & RAISIN SPICE CUPCAKES
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 24
Steps:
- 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., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth., 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.
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Sudais King
[email protected]These cupcakes were delicious! I made them for a potluck and they were a big hit. Everyone loved them.
Alexus Banks
[email protected]I followed the recipe exactly and my cupcakes turned out dry. I'm not sure what went wrong.
Ogbewe Sonia
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Katleho Mokhothu
[email protected]I love the carrot and raisin combination in these cupcakes. The spices you used also give them a really nice flavor.
Heather Hayes
[email protected]These cupcakes were a little too dense for my taste. I think I'll try a different recipe next time.
Tina Tate
[email protected]I'm not a baker, but these cupcakes were easy to make and they turned out great. I'll definitely be making them again.
Liza Jannatol
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success. The kids loved them!
eleftheriaa venierhh
[email protected]These cupcakes are so moist and flavorful. I love the addition of raisins and spices.
Deborah okucu
[email protected]I've made these cupcakes several times now and they always turn out perfect. They're my go-to recipe for carrot cake cupcakes.
Sojib Multimedia
[email protected]These cupcakes were delicious! I made them for a potluck and they were a big hit. Everyone loved them.
Rehman Sheikh
[email protected]I followed the recipe exactly and my cupcakes turned out dry. I'm not sure what went wrong.
Danielle Howard
[email protected]These cupcakes were a little too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Gamer_Zanokid
[email protected]I love the combination of carrots and raisins in these cupcakes. The spices you used also give them a really nice flavor.
Cassandra Colgan
[email protected]These cupcakes were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and fluffy.
Tafhim FF
[email protected]I'm not a huge fan of carrots, but I really enjoyed these cupcakes. The carrot flavor was subtle, and the raisins and spices added a nice sweetness and depth of flavor.
Minhal Ali
[email protected]I made these cupcakes for my family and they loved them! The cupcakes were light and fluffy, and the frosting was creamy and sweet.
Roman Ahmadi
[email protected]These cupcakes were a hit at my party! They were moist and flavorful, and the carrot and raisin combination was perfect. I also loved the spice blend you used.