addicted to recipes

all things food

  • home
  • recipes
  • travel
  • about me

Carrot Cupcakes with Mascarpone Icing

September 16, 2011 By denise Leave a Comment

When I was in Chicago for business, we had a little reception. And let me tell you, one of the best things I ever had was one of the carrot cupcakes at this shindig. It was the icing. The cupcake itself was good and very moist but that icing was something else. Here’s Williams Sonoma’s version of a carrot cupcake from their blog. Mighty tasty.


Carrot Cupcakes with Mascarpone Icing (recipe slightly adapted from Williams Sonoma)

Ingredients:

1⁄3 cup unsalted butter, at room temperature
3⁄4 cup granulated sugar
1 Tbs. maple syrup
1 tsp finely grated orange zest
2 eggs
1 cup grated carrot
1 cup plus 2 Tbs. all-purpose flour
2 tsp. baking powder
7 Tbs. fresh orange juice, warmed
1 tsp. baking soda

For the mascarpone icing:

6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1⁄2 cups confectioners’ sugar
1 tsp. grated lemon zest
4 oz. cold mascarpone cheese

Instructions:

Preheat an oven to 350°F. Line standard muffin cups with paper liners.

In the bowl of an electric mixer, beat together the butter, granulated sugar, maple syrup and orange zest until pale and creamy. Beat in the eggs one at a time. Stir in the carrot.

In a bowl, sift together the flour and baking powder. In another small bowl, stir together the orange juice and baking soda. Stir the flour mixture into the butter mixture in two additions, alternating with the orange juice mixture in two additions until smooth. Do not overbeat or the cupcakes will be tough.

Spoon the batter into the prepared muffin cups. Bake until the cupcakes are risen and lightly golden, about 20 minutes. Transfer the pan to a wire rack and let the cupcakes cool for 10 minutes, then turn them out onto a baking sheet and let cool completely, about 1 hour.

To make the mascarpone icing, in the bowl of an electric mixer, beat together the butter and confectioners sugar until light and fluffy. Stir in the lemon zest and mascarpone until blended.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006).

Related Posts Plugin for WordPress, Blogger...

Share this:

  • Email
  • Print
  • Facebook
  • Twitter

Filed Under: Dessert

« My Style Marlboro Man Sandwich
Enchilada Casserole »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow addicted 2 recipes!

Follow Us on FacebookFollow Us on Google+Follow Us on TwitterFollow Us on FlickrFollow Us on InstagramFollow Us on PinterestFollow Us on E-mail
Follow on Bloglovin

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Subscribe to the RSS Feed

RSS Feed RSS - Posts

RSS Feed RSS - Comments

Instagram

This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

Top Posts

Joanna Gaines Lemon Bars
Fideo con Carne and Papas
Rudy's Creamed Corn
Lemon Meringue Pie in a Mason Jar
Tweets by @addicted2recipe

Top Pinned Posts

  • Maple Glazed Bacon-Wrapped Green Beans
  • Pumpkin Gingerbread Trifle
  • Oven Baked Tacos
  • Rudy’s Creamed Corn
  • Pecan Praline Mini Bundt Cakes

Amazon Associates Disclosure

Addicted 2 Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

My Amazon Store

Recipe Archive

Recipe Categories

I’m connected with…

I’m connected with…


Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.