SugarBee® Apple Carrot Cupcakes

These Carrot Apple Cupcakes just might become your new favorite springtime treat. The secret? SugarBee® Apples — grated and folded into the batter alongside fresh carrots, adding natural notes of honey and molasses for deeper flavor and irresistible moisture. Finished with a swirl of cream cheese frosting, these cupcakes are fluffy, moist, and completely unforgettable.

Serves: 24 | Prep: 20 min | Bake: 23 min | Total: 43 min

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Ingredients

Cupcakes

• 2¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp clove
• 3 eggs, room temperature
• ⅔ cup vegetable oil
• ¾ cup milk, room temperature
• 2 large carrots, grated
• 2 SugarBee® Apples, grated

Cream Cheese Frosting

• 1 (8 oz) package cream cheese, softened
• 4 tbsp unsalted butter, softened
• 5 cups powdered sugar
• 1 tbsp milk
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners.
2. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and spices.
3. Add the eggs, oil, and milk, stirring until just combined.
4. Fold in the grated carrots and SugarBee Apples.
5. Fill each liner about halfway with batter (roughly ¼ cup each).
6. Bake for 23–25 minutes, until the centers are set and edges are lightly golden. Cool completely before frosting.
7. For the frosting, beat together the cream cheese and butter until smooth. Mix in half the powdered sugar, then the milk and vanilla. Add the remaining powdered sugar and beat until light and fluffy. Frost cupcakes as desired.

Recipe By: Molly Allen