Mini Carrot-Apple Cupcakes

These are a wonderful bite sized cake perfect for a party.  Use the mini cupcake papers in the muffin pan.


1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/8 teaspoon ground allspice
6 Tablespoons unsalted butter, at room temperature
3/4 cup packed dark brown sugar
2 eggs, at room temperature
1/4 cup unsweetened applesauce
1/4 cup fresh unfiltered apple juice
1 small carrot, peeled and finely grated
4 ounces cream cheese at room temperature
1/3 cup powdered sugar
1/4 cup chilled whipping cream

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.  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.

Yield: 24 cupcakes

Recipe from Giada De Laurentiis