Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert cinnamon raisins pecans maple syrup muffins

Ingredients (24 muffins)

    For the muffins

    • 2 cups sugar
    • 1 cup all purpose flour
    • 1 1/14 cup whole wheat flour
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 4 eggs, beaten
    • 1 cup vegetable oil
    • 1/2 cup unsweetened applesauce
    • 2 teaspoons vanilla
    • 3 cups grated carrots
    • 1 cup raisins
    • 1/2 cup chopped pecans

    For the frosting

    • 1 cup heavy cream
    • 8 ounces mascarpone cheese, room temperature
    • 1/2 cup confectioners’ sugar, sifted
    • 1/4 tsp. cinnamon
    • 2 tablespoons pure maple syrup

    For the muffins

    Preheat oven to 350ºF.
    Place sugar, flours, baking soda, baking powder and cinnamon in 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 sides. Continue mixing on low until mixture is well blended.
    Add carrots, raisins, and pecans. Mix until all are incorporated.
    Pour mixture into greased or lined muffin tins.
    Bake on 350ºF for 15 minutes or until toothpick inserted in center comes out clean.
    Then take out of oven and place on cooling rack.

    For the frosting

    With stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).
    In another bowl, stir together mascarpone, cinnamon, confectioners’ sugar, and maple syrup until smooth.
    Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately on cooled muffins.
    After frosting the muffins keep them refrigerated.

    One thought on “Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

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