Apple carrot cupcakes w/ vanilla frosting
- Number of Servings: 28
Ingredients
*Whole Wheat Flour, 0.5 cup (remove)*Organic All-Purpose White Flour, 1.5 cup (remove)Granulated Sugar, 1.5 cup (remove)Baking Soda, 2 tsp (remove)Baking Powder, 1.5 tsp (remove)Cinnamon, ground, 1.5 tbsp (remove)Cloves, ground, .25 tbsp (remove)Nutmeg, ground, .25 tbsp (remove)Cocoa, dry powder, unsweetened, .66 tbsp (remove)Pepper, black, .15 tsp (remove)Salt, .25 tsp (remove)*Canola Oil, 1 cup (remove)Egg, fresh, 4 large (remove)Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per l (remove)Carrots, raw, 3 medium (remove)Vanilla Frosting, .66 package (16 oz) (remove)
Preheat oven to 350° and place rack in the center of the oven.
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.
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.
Once cupcakes are cool, apply frosting.
Makes 24 to 28 cupcakes.
Number of Servings: 28
Recipe submitted by SparkPeople user HILARIGH.
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.
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.
Once cupcakes are cool, apply frosting.
Makes 24 to 28 cupcakes.
Number of Servings: 28
Recipe submitted by SparkPeople user HILARIGH.
Nutritional Info Amount Per Serving
- Calories: 205.8
- Total Fat: 10.5 g
- Cholesterol: 30.4 mg
- Sodium: 170.6 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 1.2 g
- Protein: 1.9 g
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