Maple Carrot Cupcakes

April 04, 2014

291

A moist, carrot cake cupcake filled with pecans and raisins, and topped with a light, mascarpone frosting.

For the 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

For the frosting

2 cups heavy cream
16 ounces mascarpone cheese, room temperature
1 cup confectioners' sugar, sifted
1/2 tsp. cinnamon

For 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...
See the full directions on my site

Nutritions

Calories
304

Sodium
173mg
7% DV

Fat
19g
30% DV

Protein
3g
6% DV

Carbs
29g
9% DV

Fiber
2g
8% DV