Mini Carrot-Apple Cupcakes Recipe

Name: Mini Carrot-Apple Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour (6 to 6 1/2 ounces); 1 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon fine salt; 1/8 teaspoon ground allspice; 6 tablespoons (3/4 stick) unsalted butter, at room temperature; 3/4 packed cup dark brown sugar; 2 large eggs, at room temperature; 1/4 cup unsweetened applesauce; 1/4 cup fresh unfiltered apple juice; 1/3 cup dried currants; 1 small carrot, peeled and finely grated; 4 ounces cream cheese, at room temperature; 1/3 cup powdered sugar; 1/4 cup chilled heavy whipping cream

Servings: persons

1 1/4 cups all-purpose flour (6 to 6 1/2 ounces)
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/8 teaspoon ground allspice
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 packed cup dark brown sugar
2 large eggs, at room temperature
1/4 cup unsweetened applesauce
1/4 cup fresh unfiltered apple juice
1/3 cup dried currants
1 small carrot, peeled and finely grated
4 ounces cream cheese, at room temperature
1/3 cup powdered sugar
1/4 cup chilled heavy whipping cream

1
For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
2
Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend.
3
Using a handheld electric mixer, beat the butter in a large bowl until fluffy.
4
Add the brown sugar and beat until blended.
5
Beat in the eggs, one at a time.
6
Beat in half of the dry ingredients, then the applesauce and apple juice.
7
Beat in the remaining dry ingredients.
8
Fold in the currants and grated carrot.
9
Drop 1 well-rounded tablespoon of batter into each paper liner.
10
Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes.
11
Cool the cupcakes in the tins for 5 minutes.
12
Transfer to a rack and cool completely.
13
For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl.
14
Beat until the frosting is thick and smooth.
15
Cover and chill for at least 1 hour until firm.
16
Frost each cupcake with 1 heaped teaspoon of frosting and serve.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour (6 to 6 1/2 ounces), 1 1/2 teaspoons baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon fine salt, and more.

Yes, Mini Carrot-Apple Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Carrot-Apple Cupcakes

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