Summertime Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line two 12-count muffin tins with paper liners. Set aside.

In a medium-sized bowl mix together the flour, baking soda and powder, salt, cinnamon, nutmeg and cloves and set aside.

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.

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.

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.

Spread the frosting onto the cooled cupcakes and decorate as you like or serve with flaked coconut on top.