Begin by adding the egg and brown sugar to a mixing bowl and spinning until light brown and bubbly.
If desired, soak the raisins in the pineapple juice for about 5-10 minutes to soften.
Add in the vanilla, pineapple juice, olive oil,yogurt and raisins to the wet mixture.
In a separate bowl combine the flour,oatmeal, baking powder and salt. (add cinnamon as well if using plain oatmeal)
Add dry to wet and mix until just combined.
Pour into prepared muffin cups and bake at 350 degrees for 15-17 minutes. Let cool.
For the frosting, begin by melting the butter and brown sugar in a small saucepan.
When melted, remove from heat and add in the vanilla, coconut milk and salt. Let cool.
In a mixing bowl, whip up one block of cream cheese.
Slowly add the cooled caramel mixture, a bit at a time, and spin to incorporate.
Once the caramel's all added, turn the speed to high and whip for about a minute until the frosting is smooth.
Dump in the coconut and stir.
Dollop a heaping tablespoon of the frosting onto each cooled cupcake and top with a pecan.