Description
Delight in these moist and flavorful Apple Carrot Cupcakes, perfectly spiced with cinnamon, nutmeg, and cloves, and loaded with fresh grated carrots, tart apples, and crunchy pecans. Topped with a smooth and creamy vanilla cream cheese frosting, these cupcakes are ideal for a cozy dessert or festive treat.
Ingredients
Units
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 the oven to 350°F (175°C) and place the oven rack in the center position to ensure even baking of the cupcakes.
- Prepare the batter: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and kosher salt until well combined. Stir in the vegetable oil and lightly beaten eggs until smooth. Fold in the grated carrots, grated apples, chopped pecans, and shredded coconut gently to distribute evenly without overmixing.
- Fill muffin tins: Line muffin tins with paper liners. Spoon the batter into each cup, filling them about three-quarters full to allow room for rising during baking.
- Bake cupcakes: Bake at 350°F (175°C) for 20 to 25 minutes. Begin testing for doneness at 20 minutes by inserting a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are done. Remove from oven and let cool completely in the pan before frosting.
- Make the frosting: In a medium bowl, beat the softened cream cheese, unsalted butter, and vanilla extract together until smooth and fluffy, approximately 3 minutes. Gradually add the sifted powdered sugar and mix until well combined and creamy.
- Frost cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting evenly over each cupcake. Serve immediately or refrigerate until ready to enjoy.
Notes
- If desired, substitute walnuts for pecans based on preference or availability.
- For a nut-free version, omit the nuts and consider adding extra shredded coconut for texture.
- Ensure cupcakes are fully cooled before frosting to prevent melting of the frosting layer.
- Store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
