Description
These Apple Carrot Cupcakes are a moist and flavorful treat combining freshly grated carrots and tart apples with warm spices and crunchy pecans. Topped with a creamy, vanilla-infused cream cheese frosting, these cupcakes are perfect for a cozy dessert or special occasion.
Ingredients
Scale
For the Cupcakes:
- 2 cups (260g) all-purpose flour
- 1 1/4 cups (250g) 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 (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 (125g) coarsely chopped pecans (or walnuts)
- 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 Oven: Preheat your oven to 350°F (175°C) and place the oven rack in the center to ensure even baking of the cupcakes.
- Make the Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and kosher salt until well combined. Next, stir in the vegetable oil and lightly beaten eggs until the mixture is smooth. Fold in the coarsely grated carrots, grated tart apples, chopped pecans, and shredded coconut until evenly distributed throughout the batter.
- Prepare Muffin Tins: Line your muffin tins with paper cupcake liners. Spoon the batter into each liner, filling about three quarters full to allow room for the cupcakes to rise during baking.
- Bake the Cupcakes: Place the muffin tins in the preheated oven and bake for 20 to 25 minutes. Begin checking for doneness at 20 minutes by inserting a toothpick or tester into the center of a cupcake; if it comes out clean, the cupcakes are ready. Remove the cupcakes from the oven and allow them to cool completely in the tins before frosting.
- Make the Frosting: While the cupcakes cool, beat together the room temperature cream cheese, unsalted butter, and vanilla extract in a mixing bowl until the mixture is smooth and fluffy, about 3 minutes. Gradually add the sifted powdered sugar, mixing continuously until the frosting is fully combined and creamy.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously spread or pipe the cream cheese frosting on top of each cupcake. Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- You can substitute walnuts for pecans if preferred.
- Grate the carrots and apples coarsely for better texture.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
