Summertime Cupcakes Recipe

Name: Summertime Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
For the cupcakes:
2
Preheat oven to 350 F. Line two 12-count muffin tins with paper liners. Set aside.
3
In a medium-sized bowl mix together the flour, baking soda and powder, salt, cinnamon, nutmeg and cloves and set aside.
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
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
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
Spread the frosting onto the cooled cupcakes and decorate as you like or serve with flaked coconut on top.

1762

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups Flour, 2 teaspoons Baking Soda, 2 teaspoons Baking Powder, and more.

Yes, Summertime Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summertime Cupcakes

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