Summertime Cupcakes

24 ingredients
7 steps

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • 1/4 teaspoons Freshly Grated Nutmeg
  • 1/8 teaspoons Ground Cloves
  • 4 whole Eggs
  • 1/2 cups Canola Oil
  • 3/4 cups Applesauce
  • 1/2 cups White Sugar
  • 1/2 cups Brown Sugar
  • 8 ounces, weight Can, Crushed Pineapple, Drained Saving The Juice
  • 2 teaspoons Coconut Extract
  • 3 cups Grated Carrot
  • 1/2 cups Chopped Walnuts
  • FOR THE ICING:
  • 1/2 cups Butter, Softened
  • 6 ounces, weight Light Cream Cheese, softened
  • 3 cups Icing Sugar
  • 1 teaspoon Coconut Extract
  • 4 Tablespoons Pineapple Juice
  • Flaked Coconut (optional)

Directions

  1. 1
    For the cupcakes:
  2. 2
    Preheat oven to 350 F. Line two 12-count muffin tins with paper liners. Set aside.
  3. 3
    In a medium-sized bowl mix together the flour, baking soda and powder, salt, cinnamon, nutmeg and cloves and set aside.
  4. 4
    In the bowl of a stand-up mixer add the eggs, oil, applesauce, sugars, pineapple and coconut extract. Beat together. Then add the flour mixture slowly, continuing to mix until it's all added and incorporated. Remove the bowl from the mixer and stir in the carrots and the nuts.
  5. 5
    Pour the batter into the prepared tins filling each liner about 3/4 full. Bake for 15-20 minutes or until they bounce back when lightly touched. Remove pans from the oven and let cupcakes cool completely.
  6. 6
    Make the icing by adding butter and cream cheese into a medium bowl and whip together. Slowly add the icing sugar alternating with the extract and juice. Beat until smooth.
  7. 7
    Spread the frosting onto the cooled cupcakes and decorate as you like or serve with flaked coconut on top.

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