Carrot Cake Cupcakes with Cream Cheese Icing

1 1/3 c. SR flour
1 t. cinnamon
1/2 c.oil
1 c. sugar
2 eggs
3/4 c. crushed pineapple, drained
4 c. grated carrots
2/3 c. raisins
2 egg whites

Cream Cheese Icing:

3 c. cream cheese, softened
4 t. vanilla
1 1/2 c. powdered sugar, sifted

Preheat oven to 450 degrees. Place muffin papers in tins. Place the flour and cinnamon in a large bowl and combine. Beat oil, sugar and eggs together until smooth. Add to flour mixture. Blend well. Stir in pineapple, carrots, and raisins. Beat the egg whites til peaks appear and fold into batter. Place 1/3 batter in each muffin paper. Bake 10 minutes. Lower oven temp to 350 degrees and continue baking for 10-15 more minutes, until toothpick comes out clean. Cool to room temperature. Beat cream cheese and vanilla until smooth. Fold in powdered sugar. Top each cupcake with icing. This is my favorite kind of cake! YUM!