Mascarpone Carrot Cupcakes

Mascarpone Carrot Cupcakes

Try these carrot cup cakes with mascarpone frosting.  Traditionally a cream cheese frosting is used but we tried the mascarpone frosting and it didn’t   disappoint, give them a whirl!!!

This frosting is also excellent with Red Velvet Cupcakes.


Mascarpone  Carrot Cupcakes

*1 cup All-purpose Flour

*1 cup Whole Wheat Pastry Flour

*1    1/2 teaspoon Baking Powder

*1/2 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

*1   1/4 teaspoons Cinnamon

*1 teaspoon Dry Ground Ginger

*1/4 teaspoon Ground Nutmeg

*3/4 cup Granulated Sugar

*1/3 cup Brown Sugar, packed

*1/4 cup Canola Oil

*1/2 Cup Extra Light Olive Oil

*4 Eggs, room temperature

*3 cups Grated Carrots

Pre-heat oven 350*F.

In a medium bowl sift together the dry ingredients: Flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a stand mixer (on medium speed) with bowl and paddle attachment mix together the wet ingredients: Sugars, oils and eggs adding them one at a time. Then add carrots, mix in, on low-speed and slowly add the dry ingredients and mix just until combined.

Scoop the batter into cupcake lined muffin tins 2/3 full and bake on the middle rake in the center of the oven and bake for 22-24 minutes until cupcake springs back when touched or toothpick comes out clean. Cool on cooling racks.

Note: If making mini cupcakes bake at 350*F. In the oven for about 10 minutes. Makes about 98 mini cupcakes.

Cool cupcakes completely before frosting.

Mascarpone frosting adapted from Vintage Cakes Julie Richards Book sold on Amazon

**Frost with Mascarpone Cream Cheese Frosting or Greek cream cheese frosting. Keep frosted cups in the refrigerator. Will keep in the fridge 2 days

Mascarpone Cream Cheese Frosting

*8 ounces Cream Cheese, room temperature

*8 ounces Mascarpone, cold

*1/2 cup Heavy Cream, cold

*1/3 cup Granulated Sugar

*4 teaspoons Vanilla Extract, clear

*pinch of Sea Salt

In a stand mixer with bowl, on medium-low-speed, add the cream cheese and cream until smooth. Then add the Mascarpone, heavy cream, sugar and salt. Beat on low speed until thick and creamy and add vanilla. Pipe or frost cupcakes.

Greek Cream Cheese Frosting

*4 ounce (1/2 Package) Greek Cream Cheese

*1/3 Cup Butter, room temperature

*2 tablespoons Whipping Cream or Milk

*1 teaspoon Vanilla Extract, clear if desired

*pinch of Salt

*4 cups Powder Sugar, more or less

Mix together in a stand mixer the above ingredients except the powder sugar until creamed together and then slowly add powder sugar until desired consistency.

Frost or pipe frosting onto cooled cupcakes as desired. Top with dried grated carrots, if desired

Mascarpone Carrot Cupcakes

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Mascarpone Carrot Cupcakes

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Mascarpone Carrot Cupcakes


Jessica and Lindy


Peanut Butter Cup Footballs


Peanut Butter Footballs

Makes 13 Peanut Butter Footballs

*1 1/2 tablespoons Butter, room temperature
*1/4 cup Creamy Peanut Butter
*1/2 cup Confectioners’ Sugar, more as needed
*1/8 cup Graham Cracker Crumbs
*Graham Cracker Crumbs, for forming footballs

In a small bowl mix together the butter, peanut butter, confectioners’ sugar and graham cracker crumbs, adding more confectioners’ sugar as need.

Form the mixture into football shape using Graham cracker crumbs as needed to shape footballs. Refrigerate formed footballs for 2 hours.

Dip footballs in melted chocolate flavored almond bark, removing football with a fork, shaking off excess chocolate, allowing to dry on wax paper and refrigerate until set. Add the football laces.

Football Laces

Place melted Vanilla flavored almond bark into pastry bag with small hole tip or plastic bag with smaller corner cut off, pipe on football laces. Allow to set and Enjoy!

Store in the refrigerator.

Also see our Football Party Food and Football Party

Also See Ganache Football Brownies