Place the orange juice and raisins in a small bowl and leave them to soak for 1-2 hours (up to overnight).
Preheat oven to 425f (220c). Line a 12-hole muffin tray with cupcake cases.
In a large bowl add the flour, baking soda, cinnamon, pumpkin pie spice mix, and salt. Give them a mix to combine.
Now add in the eggs, sugar, coconut oil, orange zest, vanilla extract, grated carrots and the raisins in orange juice (add the orange juice in too). Stir everything together using a wooden spoon until just combined.
Divide the cake mix between the cupcake cases and place in the oven. Cook for 5 minutes, then turn the oven down to 350f (180c) and cook for a further 15-17 minutes. You can check the cupcakes are done by inserting a toothpick. If it comes out clean, they’re done.
Place the cupcakes on a rack to cool completely.
Make the frosting by beating the butter in a mixer or with a whisk until soft. Add in the cream cheese, powdered sugar and vanilla extract and beat until soft and creamy, then stir in the orange zest.
Spoon the frosting into a piping bag with a wide, plain nozzle. Pipe the frosting onto the cupcakes, starting from the outside and working towards the centre. Top each cupcake with a small wedge of orange and serve!
These cupcakes are best eaten on the day they’re made. However, they will keep in the fridge in a sealed container for 1-2 days. Take out of the fridge an hour before serving (they’re quite firm if eaten straight from the fridge)..Nutritional Information is per cupcake.