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.

Ingredients:

1/2 cup plus 1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

4 tablespoons margarine

3 tablespoons brown sugar

2 tablespoons granulated sugar

1 egg

1/4 teaspoon vanilla extract

3/4 cup grated carrot

3/4 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. 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. 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.

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