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
Cook time: 18
Ready time: 30 min

Servings

10

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.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.