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Carrot Cupcakes With Coconut-Cream Cheese Frosting

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“From Cooking Light.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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