Ingredients

safflower oil (optional) -- to coat muffin tins , 2 eggs , 3 tablespoons pineapple juice , 1/4 cup lowfat buttermilk , 1/4 cup safflower oil , 1 cup whole-wheat pastry flour -- sifted , 2 teaspoons baking powder , 1/2 teaspoon salt or herbal salt substitute , 1 tablespoon cinnamon , 1 teaspoon nutmeg , 1/3 cup chopped walnuts , 1/2 cup raisins or dried currants , 3/4 cup crushed pineapple , 1/4 cup date sugar , 1 cup grated carrots , 4 ounces lowfat cream cheese , 1 tablespoon vanilla extract , 2 tablespoons maple syrup

Method

1. Preheat oven to 350 degrees F. Lightly oil a 12-hole muffin tin or line with cupcake papers. , 2. Separate eggs. Place egg yolks in a large bowl and add pineapple juice, buttermilk, and the 1/4 cup safflower oil. Mix well and set aside. , 3. In a separate bowl mix flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Beat egg whites until stiff peaks form. , 4. In another bowl combine walnuts, raisins, pineapple, date sugar, and carrots. Add egg yolk mixture and stir well. Make a well in center of dry ingredients and pour in carrot mixture. Mix until just blended. Fold in egg whites. , 5. Spoon batter into prepared muffin tin, filling cups two thirds full. Bake until firm in center (about 15 minutes). , 6. While cupcakes are baking, mix cream cheese, vanilla, and maple syrup until smooth and creamy. Let cupcakes cool, then frost with cream cheese mixture.