Carrot Cake Cupcakes with Mascarpone Icing

Back in November I made Italian tiramisu. However when I did I bought way too much mascarpone cheese. In my fridge since then I have had a big tub of Mascarpone, justing sitting there. For anyone who has ever bought mascarpone, you will know it is not cheap. On Friday I decided to use it up. Half the mascarpone I used on making another tiramisu, as I absolutely love it. After doing some searching online I found a great carrot cake cupcake recipe that used mascarpone in the icing that I had to try.

I followed most of the recipe mostly as is, however I used brown sugar rather than white sugar. As well I decided to roast almond slivers and sprinkle them on top of the cupcakes. Finally I didn’t really measure the orange juice, just squeezed a full fresh orange into the batter.

Cupcake Recipe

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 cups grated carrots
  • 1 freshly squeezed orange
  • zest of a full lemon
  • 1/2 cup walnuts – toasted
  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg

Preheat the oven to 350 degrees.

In a mixer beat the eggs, while slowly adding in the sugar. Mix until the sugar and eggs are nicely creamed together. Add oil, carrots, lemon zest and orange juice. Mix until combined.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Fold into the wet ingredients until fully mixed. Finally stir in roasted walnuts.

Line a muffin pan with liners and top up each with the batter. Bake for 25-30 minutes until a toothpick comes out clean.

Icing Recipe

  • 3 ounces cream cheese at room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 1/3 cup mascarpone at room temperature
  • 3 tablespoons honey
  • 2 tablespoons confectionery sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons sliced almond – toasted

Combine the cream cheese, butter, mascarpone cheese, honey, sugar and vanilla extract in a bowl and mix well. Frost your cupcakes after they have fully cooled. Sprinkle almonds onto the cupcakes to finish them off.

A pretty easy recipe to follow, and well worth making, as these cupcakes are delicious. I will definitely be making them again in the future!

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