Mini Carrot-Apple Cupcakes
These are a wonderful bite sized cake perfect for a party. Use the mini cupcake papers in the muffin pan.
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon fine salt
- ⅕ teaspoon ground allspice
- 6 Tablespoons unsalted butter at room temperature
- ¾ cup dark brown sugar packed
- 2 eggs at room temperature
- ¼ cup unsweetened applesauce
- ¼ cup fresh unfiltered apple juice
- 1 small carrot peeled and finely grated
Frosting
- 4 oz. cream cheese softened to room temperature
- ⅓ cup powdered sugar
- ¼ cup chilled whipping cream
Instructions
Cupcakes
- Preheat oven to 350°.
- Line two 12- cup mini muffin pans 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 grated carrot.
- Drop 1 well-round Tablespoon of batter into each paper liner.
- Bake until a toothpick inserted into the center of the cupcake comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
Frosting
- To make 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 cupcakes.
Notes
Recipe from Giada De Laurentiis.