Confetti Cupcakes
 
Prep time
Cook time
Total time
 
Moist and tender confetti cupcakes include apple, zucchini and carrots along with walnuts and topped with sweet cream cheese icing.
Author:
Recipe type: dessert
Serves: 24 cupcakes
Ingredients
  • FOR THE CONFETTI CUPCAKES
  • 1 ½ cups sugar (a little more if you're using tart apples or have replaced some of the apple with zucchini)
  • 2 large eggs (flax eggs will work in this too!)
  • ½ cup neutral flavored oil (melted refined coconut oil, avocado oil or non-gmo oil)
  • 1 ¾ cup gluten-free flour
  • ¼ tsp. xanthan gum (if your mix doesn’t contain it)
  • 1 ½ tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 cup chopped walnuts + more to garnish
  • 1 multi-purpose sweet apple, shredded
  • 1 small-medium zucchini, shredded
  • 1-2 medium carrots, shredded
  • (Shredded ingredients need to be about 4 cups)
  • .
  • FOR THE CREAM CHEESE ICING (omit this if dairy-free)
  • 4 oz. cream cheese, softened
  • 1 stick (8 oz.) butter, softened
  • 3 ½ cups 10x sugar
  • 1 tsp. vanilla
  • 2 Tbls. Milk, to thin if necessary
Instructions
  1. FOR THE CONFETTI CUPCAKES:
  2. Preheat oven to 350˚.
  3. Line cupcake pans with paper liners (24).
  4. Measure out all the ingredients.
  5. In a stand mixer, cream sugar and eggs together. Add oil and combine.
  6. Mix in flour, spices and baking soda.
  7. Mix in shredded ingredients and walnuts with a wooden spoon.
  8. Divide the batter between the 24 cupcakes.
  9. Bake for about 30 minutes or until set and toothpick comes out clean.
  10. Allow to cool completely before icing.
  11. FOR THE CREAM CHEESE ICING:
  12. Mix all ingredients together until smooth.
  13. Pipe onto cupcakes.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/confetti-cupcakes/