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 (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
How to Make It
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.
First time making these and they turned out perfectly to rave reviews! Didn't have coconut flavoring or flaked coconut so skipped those, and the frosting was perfect - so good I even licked the bowl, and I normally don't like frosting all that much. Used golden raisins and didn't find them offensive (normally I hate raisins). At the specified time, I checked the cupcakes with a wooden toothpick and it came out dry, so I pulled them out of the oven. Even after cooling down for 30-45 minutes, they seemed too wet and were falling apart. Seems they really needed that extra time in the fridge to set - a few hours later they were just perfectly moist. Toddlers and adults gobbled them up!
Fantastic recipe! I have made these many times and everyone loves them. They are big hit with the kids! I started subtituting wheat flour for white in increase the nutrition and no one noticed the difference. These are my go to desserts for potlucks.
Skipped the frosting in favor of powdered sugar and used cake flour. Good (and certainly moist and sweet), but I'm inclined to cut back the sugar by half, use at least half whole wheat flour, cut oil by 1 TB, add nuts, and call them a breakfast muffin instead of a cupcake. Muffins with carrots, pineapple, and pecans with a whole grain flour and almost no added sugar sound great. UPDATE: made with the icing, and it is good. However, I used only 1/2 the powdered sugar in the recipe and it worked just fine. Also added a tsp. of orange liqueur to the icing and skipped the imitation coconut flavoring.
I made these with organic, whole wheat flour and they are just as delicious as when I made them with regular flour the first time -- and healthier! Next time I will skip the sugar, since I think they are a bit too sweet for me and the pineapple alone would give then the perfect amount of sweetness. The first time I made them I didn't have pineapple, and didn't add a substitute, and they were perfectly fine.
I skipped the frosting. They are absolutely delicious as morning breakfast muffins!
I made this recipe for a cake walk at my kids' school. Very moist and I liked them but they weren't very popular. Guess good-for-you doesn't stand up against the colorful frosting of store-bought! I probably won't make again since my kids weren't big fans.
I made this recipe for my nephew yesterday, and I LOVED the results. The cupcakes were moist, very flavor, and not too sweet. I didn't make the frosting, since I watching my sugar intake. They were lovely without the frosting. All 12 cupcakes were gone in a blink of an eye, so much so, that I had to make more today!
These cupcakes were absolutely delicious! I will definitely be making again. The cake was moist and perfectly sweet due to the crushed pineapple and it didn't call for much additional sugar. To the frosting I added a couple teaspoons of milk because it was too dry, but the 1/8 tsp of coconut flavoring was perfect. I cooked for about 22 minutes and they were just right. Love the idea of coloring the coconut flakes for Easter! Will try that this year :)
I made these for Easter. They came out a little too wet. I probably needed to bake them longer.
I topped each cupcake with dyed coconut and jelly beans to look like little Easter baskets. Presentation was a hit anyway.
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