1 1/4 cups all-purpose flour
2/3 cup granulated sugar
2 medium carrots, shredded
1 apple, peeled, cored, and shredded
1/3 cup golden raisins
1/4 cup sweetened flaked coconut
1 teaspoon grated orange zest
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350ºF.
2 large eggs, lightly beaten
1/4 cup canola oil
Spray a 12-cup muffin pan with nonstick spray.
6 ounces fat-free cream cheese, at room temperature
1/4 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk
Stir the flour, granulated sugar, carrots, apple, raisins, coconut, orange zest, cinnamon, baking soda and salt together in a large bowl.
1/3 cup mixed dried fruits for decorating tops (optional)
Beat the eggs and oil together in another bowl.
Stir the egg mixture into the flour mixture just until combined.
Spoon the batter evenly into the muffin cups and bake until a toothpick inserted into the center of each cupcake comes out clean, 20-25 minutes.
Cool in the pan on a rack 5 minutes; remove the cupcakes from the pan and cool completely on the rack.
To make the frosting, combine the cream cheese, confectioners' sugar, vanilla and milk in the bowl of an electric mixer and beat just until creamy.
Spread the frosting over the cooled cupcakes.
Make faces or designs on top of the cupcakes with the dried fruit, if using.
Serves 12 Per serving (1 frosted cupcake): 202 Cal, 6 g Fat, 1 g Sat Fat, 0 g Trans Fat, 38 mg Chol, 262 mg Sod, 32 g Carb, 1 g Fib, 5 g Prot, 81 mg Calc.