How to make it

  • Preheat oven to 350 degrees
  • Line 10 standard muffin cups with paper liners.
  • In the bowl of an electric mixer, beat together the butter, granulated sugar, maple syrup and orange zest until pale and creamy.
  • Beat in the eggs one at a time. Stir in the grated carrots.
  • In a bowl, sift together the flour and baking powder.
  • In another small bowl, stir together the orange juice and baking soda.
  • Stir the flour mixture into the butter mixture in two additions, alternating with the orange juice mixture in two additions until smooth.
  • Do not overbeat or the cupcakes will be tough.
  • Spoon the batter into the prepared muffin cups.
  • Bake until the cupcakes are risen and lightly golden, about 20 minutes.
  • Transfer the pan to a wire rack and let the cupcakes cool for 10 minutes,
  • then turn them out onto a baking sheet and let cool completely, about 1 hour.
  • Mascarpone Icing:
  • In the bowl of an electric mixer, beat together the butter and confectioners' sugar until light and fluffy.
  • Stir in the lemon zest and mascarpone (or low-fat cream cheese, if using) until blended.
  • Frost cupcakes when cool.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    I love the grated lemon zest in the icing.
    Carrot Cake or Loaf is one of my favorites; making them into cupcakes makes for nice individual servings.

    Was this review helpful? Yes Flag
  • nlo209 9 years ago
    These sound great "to try" recipe file is bulging...and so are my jeans. Thanks
    Was this review helpful? Yes Flag

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