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Mini Carrot Cupcakes from Georgetown Cupcake

Mini Carrot Cupcakes from Georgetown Cupcake

Ingredients

  • 3/4 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons all-natural unsweetened applesauce
  • 1/4 cup clover honey
  • 2 small eggs
  • 1/4 cup warm water
  • 1 cup fresh, finely grated carrot

For the frosting:

  • 4 tablespoons unsalted butter, room temperature
  • 4 cups confectioners' sugar, sifted
  • 1/4 teaspoon pure vanilla extract
  • 6 ounces non-fat or low-fat cream cheese, room temperature

Directions

    For the cupcakes:

    1. Pre-heat your oven to 350 degrees F and line cupcake pan with 24 mini paper baking cups.
    2. Sift together all of the dry ingredients and set aside.
    3. Mix together the applesauce and honey using a stand mixer on medium speed. Beat eggs, and add them to mixer on low speed.
    4. Add half of the dry ingredients followed by half of the water to stand mixer on low speed. Add remaining dry ingredients and water and mix slowly. Add in grated carrots.
    5. Scoop all of the batter into each baking cup so that each baking cup is equally full.
    6. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cupcakes comes out clean.

    For the frosting:

    1. Place all of the frosting ingredients in the bowl of a stand mixer, and mix together for 3-5 minutes, until frosting is light and airy.
    2. Using a small spatula, frost each cupcake with a thin layer of frosting or using a piping bag, frost each cupcake with a small 'signature swirl' of frosting. Serve and enjoy!

    Note

    • Recipe courtesy of Katherine Berman and Sophie LaMontagne.

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