Mini Carrot-Apple Cupcakes


24 cupcakes
1 ¼ cups all-purpose flour (6 to 6 ½ ounces)all purpose flour1 ¼
1 ½ teaspoons baking powderbaking powder1 ½
¾ teaspoon ground cinnamonground cinnamon¾
½ teaspoon fine saltfine sea salt½
1/8 teaspoon ground allspiceground allspice1/8
6 tablespoons (¾ stick) unsalted butter, at room temperatureunsalted butter6
¾ packed cup dark brown sugardark brown sugar¾
2 large eggs, at room temperatureegg(s)2
¼ cup unsweetened applesauceunsweetened applesauce¼
¼ cup fresh unfiltered apple juiceapple juice¼
⅓ cup dried currantsdried currants
1 small carrot, peeled and finely gratedcarrots1
Cream Cheese Frosting
4 ounces cream cheese, at room temperaturecream cheese4
⅓ cup powdered sugarpowdered sugar
¼ cup chilled heavy whipping creamheavy whipping cream¼


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.
Cream Cheese 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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