Mini Carrot Apple Cupcakes

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. Top each cupcake with 1 heaping teaspoon of frosting and serve.