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Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing

 

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Carrot Apple Mini Cupcakes with Non-Dairy  Cream Cheese Icing
 

 

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Recipe

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

10 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.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

10 Responses to Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing

  1. avatar says: Andrea

    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.

    • YAY!!!!!!!! So happy you and your guests enJOYed thanks so much for letting us know!

  2. avatar says: TRapp

    looks delicious. would this work as a cake?

  3. avatar says: amfram

    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.

  4. avatar says: Mir

    Can I freeze the cupcakes. With or without tithe frosting

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