How To Make Apple Carrot Cupcakes
Paired with a cream cheese frosting, these apple carrot cupcakes are made with a spice batter, coconut, and pecans for a sweet, satisfying treat.
Serves:
Ingredients
For Cupcakes:
- 2cupsall purpose flour
- 1¼cupssugar
- 2tspbaking soda
- 1½tspbaking powder
- 1½tspcinnamon
- ¼tspground nutmeg
- ⅛tspground cloves
- ¼tspsalt
- 1cupvegetable oil,light olive oil or canola oil
- 4large eggs,lightly beaten
- 1½cupcarrots,(about 3 medium), packed coarsely grated
- 1½cupstart apples,(about 2 medium), packed coarsely grated, such as granny smith
- 1cuppecans or walnuts,coarsely chopped
- ¼cupcoconut,sweetened shredded
For Frosting:
- 8ozcream cheese,at room temperature
- 4tbspunsalted butter,at room temperature
- 1tspvanilla extract
- 2cupspowdered sugar,sifted
Instructions
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Preheat the oven to 350 degrees F and place the rack in the center of the oven.
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In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.
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Place paper liners in muffin tins. Spoon the batter into the paper cups, ¾ of the way to the top.
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Bake at 350 degrees 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.
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Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
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Once the cupcakes are cool, apply the frosting.
Nutrition
- Calories: 300.57kcal
- Fat: 18.67g
- Saturated Fat: 4.44g
- Trans Fat: 0.15g
- Monounsaturated Fat: 10.04g
- Polyunsaturated Fat: 2.91g
- Carbohydrates: 31.38g
- Fiber: 1.25g
- Sugar: 21.80g
- Protein: 3.22g
- Cholesterol: 46.48mg
- Sodium: 187.79mg
- Calcium: 45.06mg
- Potassium: 90.28mg
- Iron: 0.88mg
- Vitamin A: 128.27µg
- Vitamin C: 0.53mg
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