It’s like carrot cake and apple pie decided to get together and have babies. These Apple Carrot Cupcakes are the best of both worlds, and the cream cheese frosting is amazing!
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These Apple Carrot Cupcakes are what happens when you can’t decide between carrot pie and apple pie; They are the best of both, combined. They’re a little sweeter than a muffin but with all the texture and flavor of apples, carrots, coconut and pecans and topped with cream cheese frosting.
If you like carrot cake, you’ll love this Apple Carrot Cupcake Twist.
(Or not. Skip the frosting if you’re virtuous. You can pretend they’re muffins, no one will know. But beware, skipping the frosting might just give you an excuse to have more of that apple -Eating carrot cupcakes when you should. Not that I know of anyone who would. Umm.)
How to customize this recipe
This recipe makes about 2 dozen cupcakes. So if you don’t want so many to tempt you, you can bake and share as directed or halve the recipe.
If you plan to make this as a cake, you can prepare the batter as directed and pour into two greased 9-inch round cake pans or one 9×13 cake pan and bake for about 40-50 minutes.
Storing, storing and freezing cupcakes
These cupcakes should keep for 2 to 3 days frozen and covered. You can freeze them longer if you have leftover cupcakes, but it’s best to freeze them unfrozen. Thaw on the counter, freeze and serve.
More Favorite Cupcake Recipes:
- Carrot Cake Cupcakes
- Double Chocolate Cupcakes
- Red Velvet Cupcakes with Cream Cheese Frosting
- Double Vanilla Cupcakes
- Coconut Cupcakes with Coconut Cream Cheese Frosting
Apple Carrot Cupcakes
ingredients
- For the muffins:
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2 cups (260 g) all-purpose flour
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1 1/4 (250g) cups sugar
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2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/4 teaspoon salt
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1 cup (236 ml) vegetable oil (light olive oil or canola oil)
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4 large eggs, lightly beaten
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1 1/2 cups packaged coarsely grated carrots (about 3 medium)
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1 1/2 cups coarsely grated tart apples, like Granny Smith (about 2 medium)
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1 cup (125 g) coarsely chopped pecans (or walnuts)
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1/4 cup (15 g) sweetened shredded coconut
- For the glaze:
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8 ounces (225 g) room temperature cream cheese
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4 tablespoons unsalted butter at room temperature
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1 teaspoon vanilla extract
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2 cups (260 g) powdered sugar, sifted
method
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Prepare oven:
Preheat oven to 350°F and place rack in center of oven.
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Make the dough:
In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the oil and eggs. Stir in the carrots, apples, pecans, and coconut.
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Bake cupcakes:
Place paper cases in muffin tins. Spoon the batter into the paper cups, three-fourths of the way to the top. Bake at 350°F for 20 to 25 minutes (testing after 20 minutes) or until a tester inserted in center comes out clean. Allow to cool completely before freezing.
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Prepare glaze:
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 have cooled, apply the frosting.
