Carrot Cake Cupcakes with Pineapple, Walnuts, Golden Raisins, and Cream Cheese Frosting

I wanted to make carrot cake cupcakes for a friend who mentioned her favorite dessert a few months before her birthday.  I had never made carrot cake with pineapple, raisins, or walnuts before, but since she mentioned those, I wanted to find a recipe that included everything she described.  These cupcakes were the best carrot cake cupcakes I have ever made! This is without a doubt a recipe I will save and make again.

Recipe adapted from Food Network

Ingredients:

Cupcakes-

1 cup granulated sugar

2/3 cup unsweetened applesauce

2 large eggs

½ teaspoon vanilla extract

1 ¼ cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

½ cup golden raisins

½ cup chopped and toasted walnuts

½ pound carrots grated

¼ cup crushed pineapple drained slightly

Frosting-

8 ounces reduced fat cream cheese at room temperature

¼ pound unsalted butter (1 stick) at room temperature

1 teaspoon pineapple juice

¾ pound confectioners’ sugar (more if needed to reach desired consistency)

Optional Topping- Dried or fresh pineapple

Directions:

1. Line 12-15 muffin tins with liners and preheat the oven to 350 degrees.
2. Arrange walnuts in a single layer on a small aluminum foil lined baking sheet.  Roast at 350 for 5 minutes.
3. Beat sugar, applesauce, and eggs in an electric mixer with a paddle attachment until light yellow.
4. Add the vanilla and mix in.
5. Add flour, cinnamon, salt, and baking soda to a medium bowl and whisk to combine.
6. Gradually fold in the dry ingredients to the mixer.  Mix on low to incorporate.
7. Scrape down the sides of the mixing bowl.  Then fold in the carrots, walnuts, raisins, and pineapple.  Mix gently to combine.
8. Use a large cookie scooper to fill muffin tins 2/3 of the way. 
9. Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
10. Remove cupcakes from muffin pan and cool on a wire rack.
11. Add cream cheese, butter, and pineapple juice to a stand mixer.  Mix with a whisk attachment until light and fluffy.  Gradually add in the powdered sugar mixing on low.  Scrape down the sides periodically.  Continue to add sugar until you reach the desired consistency. 
12. Transfer icing to a piping bag and pipe icing on cooled cupcakes.  Store any extra icing in an air-tight container in the refrigerator.
13. Optional top cupcakes with dried or fresh pineapple. 
14. Enjoy without guilt since the carrots, pineapple, walnuts, and raisins make these a healthyish dessert!