FOR THE CUPCAKES
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon All spice
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)
FOR THE FROSTING
- 1/4 cup Butter (softened)
- 1/2 cup Mascarpone cheese
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 1/2 tsp Orange zest
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined.
Add the Orange Zest just before topping otherwise the citrus oil will seperate the cheese and butter and it will be runny..
This cupcake is really heavy,eating one fills ur tummy..