Carrot Cake Cupcakes with Cream Cheese & Mascarpone Frosting

Carrot Cake Cupcakes with Cream Cheese & Mascarpone Frosting -

Last night, my husband inaugurated the BBQ season with some awesome pulled pork and pulled chicken. Since BBQ is quintessentially american (and because my husband bought an over-abundance of carrots) it seemed fitting to make this uniquely american dessert, Carrot Cake Cupcakes with Cream Cheese & Mascarpone (okay so that might be a little non-american but oh-so-delicious) Frosting. I need to take a second to wax poetic on this frosting because it is honestly the perfect cream cheese frosting. It’s rich and creamy and yet not-too-sweet. These are some of the best cupcakes I’ve ever made (if I may say so myself) and I can’t recommend this recipe enough!


Carrot Cake Cupcakes with Cream Cheese & Mascarpone Frosting (adapted from Cupcakes by Shelly Kaldunski)

Makes 12 cupcakes


1 1/2 cups shredded or grated carrots, approx 3  medium carrots

3/4 cup vegetable oil

2/3 cup granulated sugar

1/3 cup light brown sugar, lightly packed

2 large eggs

1/4 cup buttermilk (or you can make your own – in a measuring cup put 1/4 tbsp white vinegar and fill it with milk to the 1/4 cup mark)

1/2 tsp vanilla extract

1 1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon powder

1/2 tsp salt

  1. Preheat your oven to 350˚F. Line a cupcake pan with cupcake liners and set aside.
  2. In a large bowl, combine the carrots, oil, sugar, eggs, buttermilk and vanilla extract. Whisk until fully combined.
  3. Add the flour, baking powder, baking soda, cinnamon and salt. Using a rubber spatula, gently fold the dry ingredients into the carrot mixture until completely mixed.
  4. Fill each cupcake liner about 3/4 of the way and bake for 20-25 minutes.
  5. As soon as they are cool enough to handle, remove them from the pan and allow to cool completely on a wire rack.

Cream Cheese & Mascarpone Frosting:

6 tbsp unsalted butter, room temp

8 oz 1/3 less fat cream cheese, room temp

4 oz mascarpone

1 cup powdered sugar

  1. In a medium bowl, combine the butter, cream cheese, mascarpone and sugar.
  2. Using an electric mixer, whisk the ingredients on medium-high speed until the frosting is smooth.
  3. Place the frosting in a piping bag and frost your cooled cupcakes.
  4. Serve and enjoy!
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