Cinnamon Mascarpone Frosting, but you can also add a little maple syrup to it like I did for the Carrot Cake Muffins. I love it because it's so light and fluffy. I used an Ateco frosting tip #827 to decorate and Wilton Spring Mix sprinkles. The cupcake liners are Wilton also. I found them at Walmart.
Maple Carrot Cupcakes
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Keywords: bake dessert carrots cinnamon maple syrup pecans Easter cupcake American spring
Ingredients (32 cupcakes)
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup all purpose flour
- 1 1/14 cup whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 cup maple syrup
- 2 teaspoons vanilla
- 3 cups grated/minced carrots
- 1 cup raisins
- 1/2 cup chopped pecans
- 2 cups heavy cream
- 16 ounces mascarpone cheese, room temperature
- 1 cup confectioners' sugar, sifted
- 1/2 tsp. cinnamon
InstructionsFor the cupcakes
Preheat oven to 350ºF.
Place sugars, flours, baking soda, salt, and cinnamon in stand mixer bowl. Mix on low till well blended.
Add beaten eggs, oil, maple syrup, and vanilla. Mix on low for 2 minutes. Then stop and scrape down sides. Continue mixing on low until mixture is well blended.
Add carrots, raisins, and pecans. Mix until all are incorporated.
Pour mixture into greased or lined muffin tins.
Bake on 350ºF for 15-20 minutes or until toothpick inserted in center comes out clean. (My top oven took 20 min., the bottom one baked in 15 min.)
Then take out of oven and place on cooling rack.For the frosting
With stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).
In another bowl, stir together mascarpone, cinnamon, and confectioners' sugar until smooth.
Gently fold whipped cream into mascarpone mixture until completely incorporated.
Use immediately on cooled cupcakes. (If you are not doing any fancy piping, just using a spatula, you may want to half the frosting recipe. Or you can save the extra to use as a fruit dip.)
After frosting the muffins, keep them refrigerated.