Apple Pie-Stuffed Carrot Cupcakes

May 2, 2014

This carrot cake recipe is one of my grandmother's recipes and is highly enjoyed at most of my extended family get-togethers. Inspired by too many episodes of cupcake wars (oops), I decided to add a little spice to the original by filling the cupcake with a pear/apple pie filling and topping it with a clove infused frosting. Recipe makes about 24 cupcakes.

Cupcake:

2 c sugar (I used 1 ½ regular and ½ c coconut sugar)

1 ½ c oil
4 eggs

2 tsp soda

3-3 ½ c coarsely grated raw carrots

2 c flour (1 ½ c oat flour, ½ c potato starch, 2 tsp xanthan gum)*

2 tsp cinnamon

1 tsp clove

1 tsp pumpkin pie spice

½ tsp salt

1 tsp vanilla

*NOTE: Altitude affects gluten-free baking even more than regular baking. Please see the following link to help with adjustments.

Cream sugar, oil, and eggs. Sift dry ingredients together and add to other mixture. Fold in carrots. Spoon into cupcake tins (about 3/4 full) and bake at 350º for 15 minutes or until toothpick comes out clean. Set aside.

Filling:

2-3 medium apples (golden delicious and granny smith both work well) peeled and finely chopped     1 large pear peeled and finely chopped                                            

1 c maple syrup (it is to help create a thick saucy texture, so add as needed)                                                                             

1 tsp cloves or to taste

1 tsp apple cider vinegar (or 2 tsp lemon juice)

Dash of salt

Heat 1/2 cup maple syrup  in a frying pan at medium heat. Toss apples and pears and the other 1/2 cup of maple syrup into the pan. Sauté for a couple of minutes then fold in the clove. Put a lid on the pan and let it simmer at a low heat until apples are soft. Mix in the apple cider vinegar or lemon juice and cook for a couple minutes more then put aside and let it cool.

Take a small knife and cut a circle of cupcake out of the center of the top. Dig deep enough to leave room for the filling, but not so deep that it will bleed through the wrapper. Spoon in the apple/pears and gently press until even with the cake. Let the cupcake cool completely before frosting. 

Frosting:

½ c butter (room temperature)

1 8-oz package cream cheese (room temperature)

3-4 c powdered sugar

1 tsp clove (or to taste)

Cream butter and cream cheese then add sugar. When a thick and stable consistency, add the clove.

Because the cake is so moist and juicy it is important to be delicate while applying the frosting, otherwise the cake will crumble.  Keep cool to preserve flavor and texture. :)