Carrot cupcakes with mascarpone frosting
Moist and flavorful, these are the best carrot cake cupcakes with cream cheese frosting made extra rich with mascarpone.
Ingredients
Dry Ingredients:
- 300 g all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 packet about 10-11g baking powder
- 200 g light brown sugar
Wet Ingredients:
- 4 large eggs
- 230 ml vegetable oil
- 200 g freshly grated carrots
- 150 g chopped walnuts
- Zest of one orange
Frosting & Decoration:
- 200 g mascarpone cheese
- 90 g powdered sugar icing sugar
- Orange marzipan
- Green marzipan
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners or lightly grease the cups.
- Peel and finely grate the carrots. Set aside.
- In a large bowl, beat the eggs and brown sugar together using a hand mixer or whisk until the mixture is pale, light, and fluffy — this should take about 2–3 minutes. Gradually add the oil while mixing, then stir in the grated carrots.
- In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. This ensures even distribution and prevents lumps.
- Gently fold the dry ingredients into the wet mixture until just combined. Then stir in the chopped walnuts and freshly grated orange zest.
- Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Prepare the frosting:
- In a clean bowl, whisk the mascarpone cheese until smooth and fluffy. Slowly add the powdered sugar while continuing to whisk until the frosting is creamy and airy.
Decorate:
- Once the cupcakes have fully cooled, top each one generously with the mascarpone frosting. Finish by adding small marzipan carrots and leaves for a fun and festive touch.