I realised I didn’t have many cupcake recipes, I always prefer cakes with the perception that it’s a weightier dessert that feeds more people, I find with cake there is less weight and it’s easier to decorate one cake instead of many little cupcakes. But this one is an exceptionally simple recipe it would be a crime not to try. And sometimes the party calls for cupcakes were cakes just won’t do!
- Great for kid parties and birthdays
- Delicious addition for baby showers
- Brunch and tea
- 2 cups (260 g) all-purpose flour
- 1 ¼ (250 g) cups sugar
- 2 tspn baking soda
- 1 ½ tspn baking powder
- 1 ½ tspn cinnamon
- ¼ tspn ground nutmeg
- 1/8 tspn ground cloves
- ¼ tspn salt
- 1 cup (236 ml) vegetable oil (light olive oil or canola oil)
- 4 large eggs, lightly beaten
- 1 ½ cups packed coarsely grated carrots (about 3 medium)
- 1 ½ cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
- 1 cup (125 g) coarsely chopped pecans (or walnuts)
- ¼ cup (15 g) sweetened shredded coconut
For the Frosting:
- 8 ounces (225 g) cream cheese, at room temperature
- 4 tbsp unsalted butter, at room temperature
- 1 tspn vanilla extract
- 2 cups (260 g) powdered sugar, sifted
Kitchen things you’ll need:
- Large bowl
- Parchment paper
- Muffin baking tray
- Medium bowl
- Small bowl
- Electric Mixer
- Preheat oven to 180°C (350°F) and place the rack in the center of the oven.
- 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.
- Place paper liners in muffin tins. Spoon the batter into the paper cups, three quarters of the way to the top.
- Bake for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before 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, decorate with frosting.
- These cupcakes should keep for 2 to 3 days, frosted and covered. You can freeze them for longer if you have leftover cupcakes, but it’s best to freeze them unfrosted. Thaw on the counter, frost, and serve.
- If you want to make this as a cake, you can make the batter as instructed, and pour it into two greased 9-inch round cake pans or one 9×13 cake pan and bake for about 40 to 50 minutes.
- You can leave out the coconut and use walnuts instead of pecans or any other nut as you please