Skip to content

Apple-Carrot Cupcakes

    Apple-Carrot Cupcakes

    Apple-Carrot Cupcakes

    Apple-Carrot Cupcakes

    Apple-Carrot Cupcakes

    Like carrot cake and apple cake had kids. Apple carrot cupcakes with cream cheese icing are the best of both worlds!

    Apple carrot cupcakes blend the finest of carrot cake with apple cake. Apples, carrots, coconut, and pecans give them texture and taste, while cream cheese icing makes them sweeter than muffins.

    Apple carrot cupcakes are perfect for carrot cake fans.

    (Maybe not. Virtuous people avoid icing. Pretend they’re muffins. Avoiding icing may tempt you to eat more apple carrot cupcakes. No one I know would do it. Ahem.)

    Recipe Modifications

    If you don’t want 2 dozen cupcakes, bake them and split them or decrease the recipe in half.

    If you wish to create a cake, mix the batter as directed and pour it into two oiled 9-inch round cake pans or one 9×13 cake pan. Bake for 40–50 minutes.

    Dislike coconut? Skip it. Walnuts instead of pecans? Do it!

    Cupcake Storage, Freezing,

    Frosted and coated cupcakes last 2–3 days. If you have extra cupcakes, freeze them unfrosted for longer storage. Thaw and serve.

    A recipe for Apple Carrot Cupcakes with step-by-step instructions:


    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 2 large eggs
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 1/2 cups grated carrots (about 3 medium)
    • 1 1/2 cups grated apples (about 2 medium)
    • 1/2 cup chopped walnuts (optional)

    For the Cream Cheese Frosting:

    • 8 oz cream cheese, at room temperature
    • 1/2 cup unsalted butter, at room temperature
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar


    1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners and set aside.
    2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
    3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add in the vegetable oil and vanilla extract and mix well.
    4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    5. Fold in the grated carrots, apples, and walnuts (if using) until evenly distributed.
    6. Fill each cupcake liner about 3/4 of the way with the batter.
    7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    8. Allow the cupcakes to cool completely before frosting.

    For the Cream Cheese Frosting:

    1. In a large bowl, beat the cream cheese, butter, and vanilla extract until creamy and smooth.
    2. Gradually add in the powdered sugar, mixing until well combined and the frosting is smooth.
    3. Frost the cupcakes as desired and enjoy!

    These cupcakes are best stored in an airtight container in the refrigerator for up to 3 days.