Mini Carrot-Apple Cupcakes
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 125
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 32
- Sodium
- 94
- Total: 1 hr 40 min (includes chilling time)
- Active: 20 min
Ingredients
Cupcakes:
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
Directions
- 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.