Ingredients
4 large eggs1 cup canola oil1 cup sugar1 cup packed brown sugar1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg3 cups finely shredded carrots1 cup raisinsFILLING:1 cup sugar2 tablespoons plus 1-1/2 teaspoons cornstarch1 can (20 ounces) crushed pineapple, drained and choppedFROSTING:1 package (8 ounces) reduced-fat cream cheese1/2 cup butter, softened3-1/2 cups confectioners’ sugar1 teaspoon vanilla extractAdditional ground cinnamon
Preparation
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.
