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Recipe by Jamie Geller

Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing

Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens
30 Minutes
Diets

This recipe makes ten 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 dessert you may want to double the recipe so each guest can enjoy two mini cupcakes.

Ingredients

Cupcakes

  • 1/2 cup plus 1 tablespoon all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon baking soda

  • 1 egg

  • 1/4 teaspoon Gefen Vanilla Extract

  • 3/4 cup grated carrot

  • 3/4 cup grated apple

  • 4 tablespoons vegan butter or margarine

  • 3 tablespoons brown sugar

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon kosher salt

Icing

  • 1 (8-ounce) package non-dairy cream cheese, softened

  • 2 tablespoons Gefen Honey

  • 2 tablespoons confectioners’ sugar

Directions

Prepare the Cupcakes

1.

Preheat oven to 375 degrees Fahrenheit. Line a mini cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.

2.

In a small bowl, combine flour, cinnamon, baking soda, and salt and whisk to combine.

3.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegan butter 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.

4.

Distribute batter evenly to make 10 mini cupcakes and bake at 375 degrees Fahrenheit for 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.

Prepare the Icing

1.

Whisk together non-dairy cream cheese, honey, and sugar until smooth. Frost the top of each cupcake with a heaping tablespoon of icing.

Credit

Recipe reprinted with permission from JamieGeller.com.

Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing

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Esther Leah
Esther Leah
6 years ago

Carrot apple mini cupcakes The instructions say to combine vegan butter with sugars, but there is no mention of vegan butter or otherwise in the ingredient list. Can oil be used and how much? Thanks

Question
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Cnooymow{shman
Cnooymow{shman
Reply to  Esther Leah
6 years ago

That is strange. I will look into it. I would guess she means earth balance which doesn’t hold as well as regular margarine, so oil could probably be used, but let me find out how much butter it is.

Cnooymow{shman
Cnooymow{shman
Reply to  Cnooymow{shman
6 years ago

HI Esther Leah. The recipe is now fixed!

En}o}wah
En}o}wah
Reply to  Cnooymow{shman
6 years ago

Thank you for your reply and the recipe repair. Just one more question. Does anyone know where I can find pareve cream cheese in Yerushalayim, and if there is no such thing, what is the closest exchange.

Cnooymow{shman
Cnooymow{shman
Reply to  En}o}wah
6 years ago

They don’t sell Tofutti there, huh… I will ask around.

sooyoss
sooyoss
Reply to  Cnooymow{shman
2 years ago

Hi! Did you ever find out about the cream cheese in yerushalayim? thanks!

gzelig
gzelig
2 years ago

The instructions say to add salt to the flour mixture but (no amount of) is listed in the ingredients!
How much salt should we add to the flour mixture?

Raquel Admin
Raquel Admin
Admin
Reply to  gzelig
2 years ago

We added the salt to the instructions- 1/4 tsp
Thanks for noticing!