Apple Carrot Cupcakes
This short and sweet recipe morphs two wonderfully spiced cakes into one. Make it into cupcakes, make it a whole cake—the choice is yours!
Apple Carrot Cupcakes
Description
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 24 cupcakes
Ingredients
Scale
For the cupcakes:
- 2 cups (260g) all-purpose flour
- 1 1/4 (250g) cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 cup (236 ml) vegetable oil (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)
- (Optional) 1 cup (125g) coarsely chopped pecans (or walnuts)
- (Optional) 1/4 cup (15g) sweetened shredded coconut
For the frosting:
- 8 ounces (225g) cream cheese, at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups (260g) powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Place the rack in the center of the oven.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in oil and eggs. Stir in carrots, apples, pecans (opt.), and coconut (opt.). - Place paper liners in muffin tins. Spoon the batter into the paper cups, 3/4 of the way to the top. Bake at 350°F for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before frosting.
Make the frosting:
- Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
- Once the cupcakes are cool, apply frosting.
Notes
Recipe courtesy of simplyrecipes.com.