Confetti Cupcakes
Author: www.mrfarmersdaughter.com
Recipe type: dessert
Serves: 24 cupcakes
- 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
- FOR THE CONFETTI CUPCAKES:
- Preheat oven to 350˚.
- Line cupcake pans with paper liners (24).
- Measure out all the ingredients.
- In a stand mixer, cream sugar and eggs together. Add oil and combine.
- Mix in flour, spices and baking soda.
- Mix in shredded ingredients and walnuts with a wooden spoon.
- Divide the batter between the 24 cupcakes.
- Bake for about 30 minutes or until set and toothpick comes out clean.
- Allow to cool completely before icing.
- FOR THE CREAM CHEESE ICING:
- Mix all ingredients together until smooth.
- Pipe onto cupcakes.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/confetti-cupcakes/
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