February 24, 2014

Carrot Cake Cupcakes with Clementine Mascarpone Frosting

carrot cake cupcakes

Sometimes, you just need a treat.

Or at least, that’s what I decided this weekend. So I made carrot cake cupcakes. (And subsequently forced them upon my co-ed soccer team. They didn’t seem to mind.)

Besides, springtime is coming soon, and what’s more springlike than carrot cake? It’s perfect for Easter, of course, but who wants to wait that long? Especially when clementines can still be found in the store right now? Let’s fake spring until it’s time, and make some cupcakes today.

Now, yes, the frosting is not dairy-free. I will share with you links to make an alternative “cream cheese” style base for your frosting. (I promise; it’s delicious. I made it multiple times when I was dairy-free and shared with family and friends, who were none the wiser.) But if you can eat dairy, the mascarpone makes this frosting creamy and decadent. It’s the perfect compliment to carrot cake, and more especially so with the addition of clementine.

These cupcakes are easy to make and remain moist and tender. I opted to add raisins, pecans, and clementine zest to my cake – you can leave any of these out if you wish, but I find the combination of these make the cake memorable and special. After all, if you’re going to go through the trouble of making a treat, what you want is special, right?

Print Recipe

Carrot Cake Cupcakes with Clementine Mascarpone Frosting (gluten-free)

For the cupcakes:

1/3 c sweet white rice flour

1/3 c superfine brown rice flour (I like this brand)

1/3 c tapioca flour

1 t gelatin (I like this brand)

1/2 t baking soda

3/4 t baking powder

1/4 t kosher salt

1 t cinnamon

1/4 t ground nutmeg

1 t freshly grated zest from clementine (or orange)

1/2 c granulated sugar

3 T brown sugar

1 1/2 c grated carrot

1/2 c finely chopped pecans

1/4 c raisins

1/4 c coconut oil, melted

2 eggs at room temperature

1/2 t apple cider vinegar

1/4 c almond milk

Preheat the oven to 350 degrees and line a muffin tin with 12 liners. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, add the flours, gelatin, baking soda, baking powder, salt, cinnamon, nutmeg, orange zest, sugar, and brown sugar. Mix on low speed until all is combined and the brown sugar no longer has lumps.

In a separate medium bowl, combine the carrots, pecans, and raisins. Add about a tablespoon of the flour mixture to this bowl and toss to coat. Set aside.

In a third small bowl, whisk together the coconut oil, eggs, apple cider vinegar, and almond milk until frothy. Add this to the flour mixture and mix on low until combined. Add the carrot mixture and mix until everything is evenly combined.

Spoon batter evenly into prepared muffin tin. Bake at 350 for 16-18 minutes or until a toothpick inserted in the center comes out with few crumbs. Remove and allow to cool completely before frosting.

For the frosting:

6 oz mascarpone cheese (Make your own here. Can substitute cream cheese or a vegan cashew cream cheese – I love this recipe.)

1 T butter or vegan buttery sticks

A pinch of salt

1 1/2 T clementine juice

1/2 t fresh zest from a clementine

2 c powdered sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese, butter and salt until creamy. Add the clementine juice, zest and a cup of the powdered sugar and beat again until smooth. Add the rest of the powdered sugar and mix on low until combined. Turn to medium speed and beat for another minute or until creamy, adding additional powdered sugar as needed to achieve desired thickness. Chill in refrigerator until ready to use. Pipe or spread onto cupcakes.

Serve cupcakes as is or garnished with clementine slices.

Makes one dozen.

14 Responses to “Carrot Cake Cupcakes with Clementine Mascarpone Frosting”

  1. These look wonderful and was going to make them today since I have everything but the mascarpone but I am curious about one measurement. Is it just 1/4 teaspoon of almond milk?

  2. Also for the frosting how much powdered sugar?

    • Debbie – Oh gosh, this is what happens when I type up the recipe late at night and don’t proofread!

      1/4 CUP almond milk, and 2 cups powdered sugar. I’ve made the corrections. Thanks for telling me!

      • Thanks, that was my guess for the amounts but I wanted to make sure. I told my husband about the recipe and he offered to go and get the mascarpone, he is now awaiting the final product. LOL! So off to the kitchen I go. Thanks for the great recipe!

  3. Mmmmm mascarpone cheese! I’ve been having small amounts of goat cheese lately and so far so good! I love it when you allow yourself to heal, take back power of your own body, and let go! This is a beautiful recipe Alta.

    • Maggie – Thank you! And yes, it’s wonderful to be to a point where things like these cupcakes can be part of my life. Hope the same for others too! Glad you can do goat cheese – I LOOOOVE goat cheese!

  4. Love the sound of these and I’m glad to know that cashew cream cheese works for cream cheese frosting! Although I can eat dairy, I just love cashew cream.

    What is the gelatin for – is that a binder, like in place of xanthan gum? that’s definitely new to me!

    • Cara – Yes, the gelatin acts as a binder in place of guar or xanthan gum. I’ve been playing with it for a while now and am really liking it!

      And yes, cashew cream cheese works great!

  5. I made these today. My gluten eating husband says they are a keeper!! Thank you again for a great recipe.

  6. Yum! ;)

  7. I would like to make this with a vegan replacement for gelatin. I am thinking pectin, agar or ??? any thoughts?

    • Amanda, you can certainly use xanthan or guar gum (about 1/4 teaspoon ought to work) in place of gelatin. I’ve never tried pectin or agar for baking so I’m unsure on those two. Also, I have not tried these without eggs, if you’re replacing those. If you succeed let me know!

  8. Pingback: Vegetarian, Gluten-Free Roundup: Citrus!

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