Recipe courtesy of Giada De Laurentiis
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Total:
1 hr 40 min
Active:
20 min
Yield:
24 cupcakes
Level:
Easy
Healthy
Total:
1 hr 40 min
Active:
20 min
Yield:
24 cupcakes
Level:
Easy
Healthy

Ingredients

Cupcakes:
Cream Cheese Frosting:

Directions

Watch how to make this recipe.

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.

Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.

Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.

For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.

Frost each cupcake with 1 heaped teaspoon of frosting and serve.

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