Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing
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Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing
This recipe makes 10 mini cupcakes which makes for the perfect little sweet treat at the end of the meal. But if this is all you are serving for desert you may want to double this recipe so each guest can enjoy 2 mini cupcakes.
Times
- Prep Time : 12 min
- Cook Time : 18 min
- Ready Time : 30 min
Servings
Ingredients
- ½ cup plus 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons margarine
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ¾ cup grated carrot
- ¾ cup grated apple
Icing:
- 1 package non-dairy cream cheese, softened (8-ounce package)
- 2 tablespoons honey
- 2 tablespoons confectioner's sugar
Directions
Preheat oven to 375° F. Line a mini cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.
In a small bowl, combine flour, cinnamon, baking soda and salt and whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, combine margarine and sugars and beat until light and fluffy. Add egg and vanilla and mix until combined. Add carrot and apple and mix until moistened. Add flour mixture and mix just until combined.
Distribute batter evenly to make 10 mini cupcakes and bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes and then remove from pan to a wire rack to cool completely.
Whisk together non-dairy cream cheese, honey and sugar until smooth. Frost the top of each cupcake with a heaping tablespoon.
About Jamie Geller
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3 Responses to Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing
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Pareve , Brunch, Desserts , Rosh Hashanah, Shabbat , 15-minute Prep , American , Dinner Tonight, Freezer Friendly, Make Ahead , Kid Friendly, Vegetarian , Fruit , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made these this weekend. I doubled the recipe because I had a lot of guests. And I didn’t make the frosting. They were so good they didn’t need it! And they take almost no time to make. I used a hand mixer instead of the electric mixer and they turned out just fine.
looks delicious. would this work as a cake?
these are my all time favorite muffin/cupcakes. I make them during the fall and my kids love them. They will eat them for breakfast lunch and dinner and I am at least feeding them fruits and veggies.