Mini Carrot-Apple Cupcakes
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (6 to 6 1/2 ounces)1.5 tsps
Baking Powder3 tsp
Ground Cinnamon1 tsp
Salt (fine)1 tsp
Ground Allspice2 large
Egg (at room temperature)1 cup
Unsweetened Applesauce1 cup
Currants (dried)1 cup
Powdered SugarDirections:
1
Transfer to a rack and cool completely
2
Watch how to make this recipe
3
For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F
4
Line two 12-cup mini muffin tins with mini baking papers
5
Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend
6
Using a handheld electric mixer, beat the butter in a large bowl until fluffy
7
Add the brown sugar and beat until blended
8
Beat in the eggs, one at a time
9
Beat in half of the dry ingredients, then the applesauce and apple juice
10
Beat in the remaining dry ingredients
11
Fold in the currants and grated carrot
12
Drop 1 well-rounded tablespoon of batter into each paper liner
13
Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes
14
Cool the cupcakes in the tins for 5 minutes
15
For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl
16
Beat until the frosting is thick and smooth
17
Cover and chill for at least 1 hour until firm
18
Frost each cupcake with 1 heaped teaspoon of frosting and serve