Carrot Cake Cupcakes with Strawberry Mascarpone Frosting

Ingredients

Cupcakes

• 2 1/4 cups sifted Swans Down® Cake Flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 1/3 cups grapeseed oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated carrot
• 1 cup chopped walnuts or pecans (optional)
• 1 cup raisins (optional)

Strawberry Mascarpone Frosting

• 4 ounces cream cheese, room temperature
• 8 ounces unsalted butter, room temperature
• 2 cups sifted confectioners’ sugar
• 6 ounces mascarpone cheese, room temperature
• 1 cup strawberry puree, preserves, jam or jelly

Directions

1. Preheat oven to 350℉. Line two standard cupcake pans with liners.
2. Make Cupcakes: Mix flour, cinnamon, baking soda and salt in a medium bowl. Set aside. Cream together granulated sugar, brown sugar, oil and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment. Add eggs one at a time. Reduce speed to low and add 1/2 of flour mixture to wet ingredients. Mix just until incorporated. Add carrots, nuts and raisins. Mix to combine. Add remaining flour mixture and mix until just combined.
3. Fill each cupcake liner 2/3 full with batter. Bake for 30 to 35 minutes or until tester inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pan onto wire rack to cool completely.
4. Make Mascarpone Frosting: Cream the cream cheese, butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Add mascarpone and mix until combined. Add strawberry puree and mix until incorporated. Frost the cooled cupcakes.

Kitchen Tip:

• If there’s any extra batter, bake a small (6-inch) cake. Cool it and wrap in plastic wrap and then foil, and freeze it to have on hand for a coffee break or a special breakfast.