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Apple Carrot Cupcakes
Apple Carrot Cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Moist apple carrot cupcakes with creamy cream cheese frosting.
Ingredients:
  • For the cupcakes:
  • 2 cups (260 g) all-purpose flour
  • 1 1/4 (250 g) cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (236 ml) vegetable oil (light olive oil or canola oil)
  • 4 large eggs, lightly beaten
  • 1 1/2 cups packed coarsely grated carrots (about 3 medium)
  • 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
  • 1 cup (125 g) coarsely chopped pecans (or walnuts)
  • 1/4 cup (15 g) sweetened shredded coconut
  • For the frosting:
  • 8 ounces (225 g) cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 cups (260 g) powdered sugar, sifted
Instructions:
  • Preheat the oven to 350°F, positioning the rack in the center.
  • Prepare the batter: Combine flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl. Mix in oil and eggs followed by carrots, apples, pecans, and coconut.
  • To bake the cupcakes, line muffin tins with paper liners. Fill each paper cup with batter, filling them three quarters full. Bake at 350°F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
  • Prepare the frosting: In a bowl, whip the cream cheese, butter, and vanilla until creamy and fluffy, for around 3 minutes. Slowly incorporate the powdered sugar until well combined. Once the cupcakes have cooled, generously spread the frosting on top. If you enjoyed the recipe, please consider leaving a rating and comment to share your thoughts!

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