Apple Carrot Cupcakes PT45M https://img2.recipesrun.com/201907/2019/1024/21/d/563314/300x200x90.jpg 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. 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

Apple Carrot Cupcakes

4.6

( 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

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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

106 Recipes

Apple Carrot Cupcakes

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