These apple carrot cupcakes are what happens when you can’t decide between carrot cake and apple cake; they’re the best of both, combined. They are a little sweeter than a muffin, but with all of the texture and flavor from apples, carrots, coconut, and pecans, and topped with cream cheese frosting.
(Or not. Skip the frosting if you are being virtuous. You can pretend they’re muffins, nobody will know. But watch out, skipping the frosting just may give you an excuse to eat more of them than you should. Not that I would know anyone who would do that. Ahem.)
Apple Carrot Cupcake Recipe
Ingredients
- 2 cups (260 g) all purpose flour
- 1 1/4 (150 g) 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 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
- 8 ounces (225 g) cream cheese, at room temperature
- 4 Tbsp unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (260 g) powdered sugar, sifted
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