Carrot Cupcakes With Coconut-Cream Cheese Frosting

From Cooking Light.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• Cupcakes

• 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

• Frosting

• 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.