Carrot Cake Cupcakes with Strawberry Mascarpone Frosting Recipe - Reily Products

Ingredients

• Cupcakes
• 2 1/4 cups sifted Swans Down® Cake Flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 1/3 cups grapeseed oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated carrot
• 1 cup chopped walnuts or pecans (optional)
• 1 cup raisins (optional)
• Strawberry Mascarpone Frosting
• 4 ounces cream cheese, room temperature
• 8 ounces unsalted butter, room temperature
• 2 cups sifted confectioners’ sugar
• 6 ounces mascarpone cheese, room temperature
• 1 cup strawberry puree, preserves, jam or jelly