Carrot Cake Cupcakes with Orange Mascarpone Frosting
The Velvet Moon Baker
The Velvet Moon Baker
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Ingredients

  • 10-12 Cupcakes
  • 110 g / 1/2 Cup Butter
  • 60 g / 1/4 Cup Caster Sugar
  • 50 g / 1/4 Cup Dark Brown Sugar
  • 2 Medium Eggs
  • 1/2 Tsp Vanilla Extract
  • 50 ml / 4 Tablespoons Buttermilk
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 110 g / 2/3 Cup + 1/4 Cup Plain Flour
  • 1 Tsp Baking Powder
  • 75 g / 1 Cup Grated Carrot
  • 250 g / 9oz Mascarpone Cheese
  • 1/2 Tsp Vanilla Extract
  • Zest of 1 Large Orange
  • 200 g / 1 1/2 Cup Icing Sugar

Instructions

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