Mini Carrot Apple Cupcakes

These are fun and tasty cupcakes to bake with your little ones. Clearly, my son had a great time frosting them.

 

 

Ingredients: 

 

for the cupcakes:

1 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground allspice

6 tablespoons unsalted butter, at room temperature

3/4 packed cup brown sugar

2 large eggs, at room temperature

1/4 cup unsweetened applesauce

1/4 cup apple juice

1/3 cup dried currants

1 small carrot, peeled and finely grated 

 

for the 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 the frosting. 

Source: Giada