If you like carrot cake, you are going to love this apple carrot cupcake twist.
(Or not. Skip the frosting if you are being virtuous. You can pretend they’re muffins, nobody will know. But watch out, skipping the frosting just may give you an excuse to eat more of these apple carrot cupcakes than you should. Not that I would know anyone who would do that. Ahem.)
How to Adapt This Recipe
This recipe yield about 2 dozen cupcakes, so if you do not want that many tempting you, you can bake it as written and share them, or you can cut the recipe in half.
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.
Don’t like coconut? Leave it out. Want to use walnuts instead of pecans? Go for it!
Keeping, Storing and Freezing Cupcakes
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.
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
Updated September 11, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.
For the cupcakes:
2 cups (260 g) all-purpose flour
1 1/4 (250 g) cups 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 salt
1 cup (236 ml) vegetable oil (light olive oil or canola oil)