• Email
  • Pin It

Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing


Contributed by:

Carrot Apple Mini Cupcakes with Non-Dairy  Cream Cheese Icing


24 comments | Leave Comment

12 Ratings12 Ratings12 Ratings12 Ratings12 Ratings (12 Ratings)
Loading ... Loading ...


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.


  • Prep Time : 12 min
  • Cook Time : 18 min
  • Ready Time : 30 min


10 Servings


  • 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


  • 1 package non-dairy cream cheese, softened (8-ounce package)
  • 2 tablespoons honey
  • 2 tablespoons confectioner's sugar


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


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."




24 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

  5. avatar says: sossi

    where can I get non dairy cream cheese in Israel?

  6. I live in RBS and they sell Tofutti in Best Market. Where are you?

  7. love your mailings. Can you give me a recipe for challah when making the dough in a bread machine? I live in Toronto, Canada. Thanks a ton. I already receive your newsletters daily.

  8. avatar says: H Goodman

    This sounds great. Can baby carrots and/or applesauce be substituted for the grated carrots and apples? Many thanks, hg

    • The applesauce lends lots of moisture to this recipe (without added fat) so I don’t recommend subbing it with anything and carrots should be grated for texture.

  9. avatar says: tsk

    How would you adapt this for 12 regular size muffins?

    • all you need to do is cook a little longer — 20 to 25 minutes total, same test for doneness etc…

  10. what can you substitute for almond flour? Can you add more flour? I have a recipe that calls for white flour and 1/2 c. almond flour? Can I just add 1/2 c. of white flour?

    • without seeing the recipe/understanding why the almond flour was called for in the first place I can only guess that yes it should be fine.

  11. any specific kind of apple to use for this recipe? would a granny smith be too tart for this? thanks!

    • all good, total preference – I personally love the tartness of granny smith – even in my apple pies and cobblers…

  12. Please could we CONSISTENTLY have weights and volumes given in pounds, ounces or grams, and litres, millilitres etc.
    The practice of using ‘cups’, ‘package’ etc in modern recipes is outdated and unworthy of a modern international web site.

    • Hey Nina — we did qualify the package as an 8-ounce package – and do try to be as precise as possible but in general our over 6K recipes come from many contributors and when the recipes are developed and tested in weights and volumes we will include those numbers, but it is still very common in the US to use cups and spoons and most of our community prefers that.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in