Apple Carrot Cupcakes PT45M https://img2.recipesrun.com/201907/2019/1024/21/d/563314/300x200x50.jpg 20 servings Ingredients: 2 cups powdered sugar, sifted 1 tsp. vanilla extract 4 tbsp. unsalted butter, at room temperature 8 oz. cream cheese, at room temperature 1/4 cup sweetened shredded coconut 1 cup coarsely chopped pecans 1 1/2 cups packed coarsely grated tart apples 1 1/2 cups packed coarsely grated carrots 4 large eggs, lightly beaten 1 cup vegetable oil 1/4 tsp. salt 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1 1/2 tsp. cinnamon 1 1/2 tsp. baking powder 2 tsp. baking soda 1 1/4 cups sugar 2 cups all-purpose flour
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Apple Carrot Cupcakes

By Tracy

20 Person
45 Minutes
0 Calories
It’s as if the carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing! 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.

Ingredients

Frosting

  • 2 cups powdered sugar, sifted

  • 1 tsp. vanilla extract

  • 4 tbsp. unsalted butter, at room temperature

  • 8 oz. cream cheese, at room temperature

Cupcake

  • 1/4 cup sweetened shredded coconut

  • 1 cup coarsely chopped pecans

  • 1 1/2 cups packed coarsely grated tart apples

  • 1 1/2 cups packed coarsely grated carrots

  • 4 large eggs, lightly beaten

  • 1 cup vegetable oil

  • 1/4 tsp. salt

  • 1/4 tsp. ground cloves

  • 1/4 tsp. ground nutmeg

  • 1 1/2 tsp. cinnamon

  • 1 1/2 tsp. baking powder

  • 2 tsp. baking soda

  • 1 1/4 cups sugar

  • 2 cups all-purpose flour

Method

  • 01
    Prep the oven: Preheat oven to 350°F and place the rack in the center of the oven.
  • 02
    Make the batter: 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, and coconut.
  • 03
    Bake the cupcakes: Place paper liners in muffin tins. Spoon the batter into the paper cups, three-quarters of the way to the top. Bake at 350°F for 20 to 25 minutes, or until a tester inserted in the middle comes out clean. Let cool completely before frosting.
  • 04
    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.

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    Apple Carrot Cupcakes

    4.1

    ( By Tracy )

    It’s as if the carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing! 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.
    01 Information
    • Grade medium
    • Serving 20 servings
    • Prep Time 20 Mins
    • Cook Time 25 Mins
    • Total Time 45 Mins
    02 Ingredients
    Frosting
    2 cups powdered sugar, sifted
    1 tsp. vanilla extract
    4 tbsp. unsalted butter, at room temperature
    8 oz. cream cheese, at room temperature
    Cupcake
    1/4 cup sweetened shredded coconut
    1 cup coarsely chopped pecans
    1 1/2 cups packed coarsely grated tart apples
    1 1/2 cups packed coarsely grated carrots
    4 large eggs, lightly beaten
    1 cup vegetable oil
    1/4 tsp. salt
    1/4 tsp. ground cloves
    1/4 tsp. ground nutmeg
    1 1/2 tsp. cinnamon
    1 1/2 tsp. baking powder
    2 tsp. baking soda
    1 1/4 cups sugar
    2 cups all-purpose flour
    03 Method
    Step 1
    Prep the oven: Preheat oven to 350°F and place the rack in the center of the oven.
    Step 2
    Make the batter: 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, and coconut.
    Step 3
    Bake the cupcakes: Place paper liners in muffin tins. Spoon the batter into the paper cups, three-quarters of the way to the top. Bake at 350°F for 20 to 25 minutes, or until a tester inserted in the middle comes out clean. Let cool completely before frosting.
    Step 4
    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.
    04 Author
    Tracy Tracy
    106 Recipes

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