Carrot Cake Muffins With Cinnamon Maple Mascarpone Frosting Recipe

Name: Carrot Cake Muffins With Cinnamon Maple Mascarpone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2 cups Sugar; 1 cup All-purpose Flour; 1-1/4 cup Whole Wheat Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 2 teaspoons Ground Cinnamon; 4 whole Eggs, Beaten; 1 cup Vegetable Oil; 1/2 cups Unsweetened Applesauce; 2 teaspoons Pure Vanilla Extract; 3 cups Grated Carrots; 1 cup Raisins; 1/2 cups Chopped Pecans; FOR THE FROSTING:; 1 cup Heavy Cream; 1 package (8 Oz. Size) Mascarpone Cheese, Room Temperature; 1/4 teaspoons Cinnamon; 1/2 cups Confectioners Sugar (Sifted); 2 Tablespoons Pure Maple Syrup

Servings: persons

FOR THE MUFFINS:
2 cups Sugar
1 cup All-purpose Flour
1-1/4 cup Whole Wheat Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
4 whole Eggs, Beaten
1 cup Vegetable Oil
1/2 cups Unsweetened Applesauce
2 teaspoons Pure Vanilla Extract
3 cups Grated Carrots
1 cup Raisins
1/2 cups Chopped Pecans
FOR THE FROSTING:
1 cup Heavy Cream
1 package (8 Oz. Size) Mascarpone Cheese, Room Temperature
1/4 teaspoons Cinnamon
1/2 cups Confectioners Sugar (Sifted)
2 Tablespoons Pure Maple Syrup

1
For the muffins:
2
Preheat oven to 350u00b0F. Grease (or line with paper liners) two 12-count muffin tins. I used square muffin tins.
3
Place sugar, flours, baking soda, baking powder and cinnamon in a stand mixer bowl. Mix on low till well blended. Add beaten eggs, oil, applesauce and vanilla. Mix on low for 2 minutes. Then stop and scrape down the sides of the bowl. Continue mixing on low until mixture is well blended.
4
Add carrots, raisins and pecans. Mix until all are incorporated. Pour mixture into the greased or lined muffin tins.
5
Bake on 350u00b0F for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Then take pan out of oven and place it on a cooling rack.
6
For the frosting:
7
Put the heavy cream into the clean bowl of your stand mixer. With stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat or the cream will be grainy).
8
In another bowl, stir together mascarpone, cinnamon, confectioners' sugar and maple syrup until smooth. Gently fold whipped cream into the mascarpone mixture until completely incorporated. Spread or pipe immediately onto the cooled muffins.
9
After frosting the muffins keep them refrigerated.

1977

kcal

Calories

119

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE MUFFINS:, 2 cups Sugar, 1 cup All-purpose Flour, 1-1/4 cup Whole Wheat Flour, and more.

Yes, Carrot Cake Muffins With Cinnamon Maple Mascarpone Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Muffins With Cinnamon Maple Mascarpone Frosting

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