Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

This blog post was originally published on April 11, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a delicious Spring treat!

It was a long and hard wait, but I had to hold off on the carrot cake until the breeze finally started feeling like Spring!! It’s 60 today, woot woot woot! And after two thunderstorms, it’s starting to smell like Spring.

I start indulging in carrot cake as soon as the Spring air arrives. It’s just a Spring thing. Although, it is also a Fall thing. Hmmmmm, it might be a year-round thing then… I guess I just love carrot cake!!

The problem is that I am very picky when it comes to carrot cake recipes, and I have been on the hunt for the perfect one for a while.

They have to be moist (duh), have the perfect amount of carrots but not too much where it tastes like just strings of carrot, they can’t be too sweet, and there needs to be some crunch in there, and of course be topped with cream cheese frosting.

See? Told you I was picky. Needless to say, I have found it. These carrot cake cupcakes with mascarpone cream cheese frosting are not only a twist on the classic but are also all of the above! You can find my other carrot cake recipes here: Carrot Cake Bars, Classic Carrot Cake, Baked Carrot Cake Donuts, and Carrot Bundt Cake.

Moist, with the perfect ratio of carrot to cake, not too sweet, with a little bit of crunch, and topped with a slightly less tangy cream cheese frosting.

I found this recipe on Joy the Baker, and I hardly had to alter it. I was pleasantly surprised how the cupcakes turned out to be the perfect carrot cake cupcakes I love from my local bakery. And you know what?

They are so easy to make too! It’s a one-bowl mixing process. No mixer is involved, just your muscles. Look how beautiful they look above when they come out of the oven. See the ratio of carrots to cake?? Yup, that’s how I like it!!

I topped the carrot cake cupcakes with mascarpone cream cheese frosting because mascarpone is creamier and slightly sweeter than cream cheese, making the frosting just so much more delicious. As an avid cupcake frosting swirlier, traditional cream cheese frosting is a nemesis.

I dislike it from that point of view, but it tastes so good, and you CANNOT have carrot cake without it, so I just dolloped it on top. Thank God for sprinkles!! And festive Easter eggs!

Ingredients

• a few fresh carrots
• crushed pineapple
• eggs
• granulated sugar & powdered sugar
• vegetable oil
• buttermilk & milk
• pure vanilla extract
• a few mix-ins like pecans or walnuts & dried cranberries
• all-purpose flour
• baking powder & baking soda
• salt
• ground cinnamon, ginger, & cloves
• cream cheese
• unsalted butter
• mascarpone cheese

How to Make the Best Carrot Cake Cupcakes

Preheat oven to 350 degrees F and line 2 muffin tins with cupcake liners and set aside.

In a medium-sized bowl, add in the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries, and nuts.

Mix together until combined and set aside.

In another bowl, whisk together the dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients all at once into the wet ingredients and

Mix until just combined and there are no flour clumps.

Divide the batter into prepared cupcake liners, filling each about three-quarters full.

Bake cupcakes until a toothpick inserted into the center comes out clean, about 20-23 minutes, rotating halfway through baking.

Remove cupcakes from the oven and let them cool in pans for 10 minutes before turning out onto cooling racks and cooling completely before frosting.

For the frosting, beat the cream cheese on medium speed until soft and creamy, about 3 minutes.

Add the butter and mascarpone cheese and beat on low until well combined. Then, increase the speed to medium and beat for 1 minute.

Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.

Frost the cooled cupcakes and store the cupcakes in the refrigerator until ready to serve.

How to Store

Store these frosted cupcakes in the refrigerator for up to 5 days in an airtight container.

More Easter Recipes

• Speckled Easter Cake
• Easter Chocolate Cupcakes
• Easter Basketweave Cake
• Easter Cake Pops
• Bird Nest Cupcakes

What do you think of this moist carrot cake cupcake recipe? What would you serve with these Easter cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Carrot Cake Cupcake Recipe

Print

Yield: 15 cupcakes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

Carrot Cake Cupcakes

Toggle ingredient group

• 2 cups carrots, peeled and finely processed or grated
• 2 large eggs, slightly beaten
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon pure vanilla extract
• ¼ cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts
• ¼ cup dried cranberries
• 1 ½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• a pinch of teaspoon ground cloves

Mascarpone Cream Cheese Frosting:

Toggle ingredient group

• 6 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ½ cup mascarpone cheese, softened
• 1 teaspoon vanilla extract
• pinch of salt
• 4-5 cups powdered sugar
• 2-4 tablespoons milk, depending on your desired consistency

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
2. In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.
3. In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves)
4. Add the dry ingredients all at once into the wet ingredients and mix until just combined and there are no flour clumps.
5. Divide batter into prepared cupcake liners, filling each about ¾ full. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.
6. For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed. Add the butter and mascarpone cheese and beat on low until well combined. Then increase speed to medium and beat for 1 minute. Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.
7. Frost cooled cupcakes.
8. Store cupcakes in refrigerator until ready to serve.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 289mgCarbohydrates: 176gFiber: 2gSugar: 161gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting appeared first on A Classic Twist.

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Hey there, and welcome back, friends.

You are in for a bubbly treat!

Mimosas are the highlight of fancy brunches and turning them into a cupcake was a no-brainer. These mimosa cupcakes would be a hit at wedding showers, Mother’s Day brunches, and any special brunch!

I added mimosa flavor throughout these cupcakes. The cupcake batter is mixed with not only Prosecco but also blood orange juice and zest. Then the baked cupcakes are brushed with a Prosecco syrup.

Then to top off these delicious orange mimosa cupcakes, I added orange juice and zest to the Swiss meringue buttercream. Plus, I used this particular buttercream because it’s more stable than regular buttercream so it will hold up better while the cupcakes sit out on the brunch table.

Ingredients

• all-purpose flour
• baking powder
• kosher salt
• a few eggs
• granulated sugar
• olive oil
• Prosecco or any bubbling wine
• citrus juice
• whole milk
• pure vanilla extract
• orange & blood orange zest
• unsalted butter

How to Make Mimosa Cupcakes

Preheat the oven and line two muffin tins with cupcake liners. Sift the flour, baking powder, and salt in a medium bowl.

In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about a few minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest.

Mix until just incorporated.

With the low mixer, gradually add the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand.

Divide evenly among the cupcake liners.

Bake until a toothpick inserted in the center comes out almost clean.

Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced Prosecco.

Top each cupcake with the buttercream. Decorate as desired.

How to Store

Mimosa cupcakes can be stored at room temperature in an airtight container for up to 2 days. They can also be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

More Cupcake Recipes

• Chamomile Cupcakes with Honey Buttercream Frosting
• Pink Velvet Cupcakes
• Chai Cupcakes
• Margarita Cupcakes
• Coffee and Walnut Cupcakes

What do you think of this stunning cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Mimosa Cupcake Recipe

Print

Yield: 24 cupcakes

Mimosa Cupcakes

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For the cupcakes:

Toggle ingredient group

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ¾ teaspoon kosher salt
• 6 large eggs, at room temperature
• 2 cups granulated sugar
• 3/4 cup olive oil
• 1/4 cup Prosecco or any bubbling wine
• ½ cup citrus juice of your choosing (blood orange, orange or grapefruit juice)
• ¼ cup whole milk
• 1 tablespoon pure vanilla extract
• Zest of 1 blood orange

For a glaze:

Toggle ingredient group

• ½ cup Prosecco

FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:

Toggle ingredient group

• 5 large egg whites
• 1 1/4 cup granulated sugar
• 2 cups (4 sticks) unsalted butter, softened
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon orange zest

Instructions

For the cupcakes:

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. Sift the flour, baking powder, and salt in a medium bowl.
3. In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about 3-5 minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest. Mix until just incorporated.
4. With the mixer on low, gradually add in the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand. Divide evenly among the cupcake liners.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
6. Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

For the glaze:

1. In a saucepan set over medium heat, cook down the Prosecco until it thickens into a syrup and reduces to about a ¼ cup.
   

For the Orange Swiss meringue buttercream

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk the egg white mixture for 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and the meringue has cooled (test by feeling the bottom of the bowl), about 6 minutes.
3. Reduce the speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Keep beating until the buttercream comes together (IT WILL). Beat in orange zest and orange juice until smooth and silky.
4. Use immediately or store in an airtight container in the fridge for up to a week.

Assembly:

1. Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced prosecco.
2. Top each cupcake with the buttercream. Decorate as desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 142mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Mimosa Cupcakes appeared first on A Classic Twist.

This post was originally published on October 15, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a comforting fall treat!

Apple Spice Cupcakes

Let’s talk about cupcakes. We are continuing with our apple theme of the week after these caramelized apples with goat cheese crescents from Monday. I present to you the best cupcakes you will have this fall!

The post Spiced Apple Cupcakes with Maple Marshmallow Frosting appeared first on A Classic Twist.

These Snickers cupcakes taste just like the chocolate bar.

You are in for a treat!

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The post Snickers Cupcakes appeared first on A Classic Twist.

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Hey there, and welcome back, friends.

You are in for a delicious spring treat!

(more…)

The post Chamomile Cupcakes with Honey Buttercream Frosting appeared first on A Classic Twist.