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Apple Carrot Cupcake

created by , 02. 03. 2012
Ingredients
  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons unsweetened cocoa powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup vegetable oil (light olive oil, canola oil, grapeseed 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 coarsely chopped pecans (or walnuts)
  • 5 ounce fresh, mild chèvre (goat cheese), at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 Tbsp unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cups powdered sugar
Inputs / Conditions / Prerequisites

flour sugar baking soda baking powder cinnamon ground cloves ground nutmeg cocoa powder black pepper salt vegetable oil egg carrot Apple goat cheese butter

Steps
  • 1

    Preheat oven to 350° and place rack in the center of the oven.

  • 2

    In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.

  • 3

    Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

  • 4

    Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
    Once cupcakes are cool, apply frosting.

Outputs
Apple Carrot Cupcake
Resources
Translations