Carrot Cupcake Recipe

List of Carrot Cupcake Recipe Ingredients

1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 Granny Smith (or other) apples, peeled and cored
1 cup finely shredded carrots
3/4 cup applesauce
1/3 cup vegetable oil
1 large egg
1 teaspoon rum
1 16 oz pkg. cream cheese frosting
shredded coconut

Follow the easy directions below to make this Carrot Cupcake Recipe

Directions for Carrot Cupcake Recipe

PREHEAT oven to 350°F.

Select a 12-count muffin tin and brush insides of cups with vegetable oil; dust lightly with flour and shake out excess. Alternatively, line muffin cups with buttered paper or foil cupcake liners.

In the bowl of a food processor, combine flour, baking powder, baking soda, brown sugar, ginger, cinnamon and salt. Dump contents of processor bowl out onto wax or parchment paper.

Wash, peel and core apples. Wash and peel carrots; remove and discard both ends. Puree apples in food processor until smooth; measure out 3/4 cup (applesauce from a jar may be substituted). Add egg, oil and rum (1/2 teaspoon vanilla may be substituted for the rum, if desired); process contents for 5 seconds. Remove contents of food processor to a bowl.

Fit food processor with shredding disc and process carrots until 1 cup is obtained.

Add shredded carrots to applesauce mixture in the bowl and stir only until combined. Stir in flour mixture until all ingredients are mixed. Pour the batter into muffin cups until the cups are filled 2/3 full.

Bake in a preheated 350°F oven for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and let pan cool on wire rack for 5 minutes. Remove cupcakes and allow to sit for 30 minutes. Frost with cream cheese frosting and sprinkle tops with grated coconut.

Enjoy this Carrot Cupcake Recipe

Grab out your food processor to mix up this carrot cake recipe. No need to wash the bowl in between mixes either!

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