Mini Carrot-Apple Cupcakes

Directions

1. 1
   For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
2. 2
   Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend.
3. 3
   Using a handheld electric mixer, beat the butter in a large bowl until fluffy.
4. 4
   Add the brown sugar and beat until blended.
5. 5
   Beat in the eggs, one at a time.
6. 6
   Beat in half of the dry ingredients, then the applesauce and apple juice.
7. 7
   Beat in the remaining dry ingredients.
8. 8
   Fold in the currants and grated carrot.
9. 9
   Drop 1 well-rounded tablespoon of batter into each paper liner.
10. 10
    Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes.
11. 11
    Cool the cupcakes in the tins for 5 minutes.
12. 12
    Transfer to a rack and cool completely.
13. 13
    For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl.
14. 14
    Beat until the frosting is thick and smooth.
15. 15
    Cover and chill for at least 1 hour until firm.
16. 16
    Frost each cupcake with 1 heaped teaspoon of frosting and serve.