Mini Carrot Apple Cupcakes
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
These miniature cupcakes are baked with applesauce and grated carrots added to the batter. This won't give your cake a vegetable-like flavor, but rather a stunning texture and fruity juiciness. Raisins and spices like cinnamon and allspice will enhance the flavor of these carrot-apple cupcakes. Top them with whipped cream cheese frosting, heavy cream, and powdered sugar, and enjoy. These cupcakes are also perfect for special occasions; pipe the frosting into a more beautiful topping or design, and your guests will be delighted.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1 and 1/4 cups (170-180 g) premium flour
- 1.5 tsp baking powder
- 3/4 tsp ground cinnamon
- 0.5 tsp fine salt
- 1/8 tsp ground allspice
- 80 g butter, room temperature
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 1/4 cup unsweetened applesauce
- 1/4 cup freshly squeezed unfiltered apple juice
- 1/3 cup dark raisins
- 1 small carrot, peeled and finely grated
Cream cheese frosting
- 110 g of cream cheese, room temperature
- 1/3 cup powdered sugar
- 1/4 cup chilled whipping cream
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Recipes with similar ingredients: premium flour, cream, carrot, brown sugar, allspice, cinnamon, cream cheese, eggs, applesauce (puree), apple juice, raisin
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-piece mini-muffin pan with paper liners.
- In a medium bowl, combine the flour, baking powder, cinnamon, salt, and allspice. In a large bowl, beat the butter with a hand mixer until fluffy. Add the brown sugar and beat again. Beat in the eggs one at a time. Then fold in half the flour mixture, followed by the applesauce and apple juice. Fold in the remaining flour mixture. Fold in the raisins and grated carrots.
- Spoon 1 heaping tablespoon of batter into each cupcake pan. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Cool the cupcakes in the pans for 5 minutes. Then transfer them to a wire rack and cool completely.
- CreamIn a deep bowl, combine the cream cheese, powdered sugar, and whipped cream. Whip until the icing is thick and smooth. Cover and refrigerate for at least 1 hour, or until set.
- Top each cupcake with 1 heaping teaspoon of frosting and serve.
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