Carrot Cake Cupcakes

Carrot Cake Cupcakes Directions

1 cup sugar

1 and 1/3 cup Cleo’s Agrumato Blood Orange Extra Virgin Olive Oil

1 tsp pure vanilla extract

3 extra-large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 and ½ tsp sea salt

3 cups grated carrots (less than 1 pound)

1 cup raisins

1 cup chopped walnuts

Topping:

Two 8 oz containers cold Mascarpone cheese

6 Tbsp Cleo’s Lemon White Balsamic Vinegar

1 tsp nutmeg

1 lemon for zesting

Preheat oven to 350° F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add ½ of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is ¾ full. Bake at 350° F for 30 minutes, until a toothpick comes out clean. Cool on a rack.

For the topping, mix the mascarpone, balsamic, and nutmeg with a wooden spoon until well blended. Use a Ziploc bag and decorating tip to pipe cheese topping onto cupcakes.  Zest lemon over top and serve.

Store in refrigerator.


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