Mini muffin carrots and cream cheese topping

By craftsks1

Ingredients

• Total Time:
• 1 hr 40 min
• Prep
• 20 min
• Inactive
• 1 hr 0 min
• Cook
• 20 min
• Yield:
• 24 cupcakes
• Level:
• Easy
• Ingredients
• Cupcakes:
• 1 1/4 cups all-purpose flour (6 to 6 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground allspice
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 3/4 packed cup dark brown sugar
• 2 large eggs, at room temperature
• 1/4 cup unsweetened applesauce
• 1/4 cup fresh unfiltered apple juice
• 1/3 cup dried currants
• 1 small carrot, peeled and finely grated
• Cream Cheese Frosting:
• 4 ounces cream cheese, at room temperature
• 1/3 cup powdered sugar
• 1/4 cup chilled heavy whipping cream

Preparation

Step 1

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 frosting and serve.