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Mini Carrot-Apple Cupcakes

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  • Level: Easy
  • Total: 1 hr 40 min (includes chilling time)
  • Active: 20 min
  • Yield: 24 cupcakes
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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 

Cream Cheese Frosting:

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. 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.
  3. 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.
  4. 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.
  5. Frost each cupcake with 1 heaped teaspoon of frosting and serve.