Salted Caramel Carrot Cupcakes with Vanilla Bean Mascarpone Frosting

Salted Caramel Carrot Cupcakes with Vanilla Bean Mascarpone Frosting

recipe by

400
calories
21
ingredients
24
servings
3.61

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Ingredients

1/2 tsp salt
1 1/4 cups canola oil
4 large eggs room temperature*
1 tbsp orange zest
13 ozs carrots stemmed, peeled, and finely chopped in a food processor, 3 cups
2 tbsps water
2 drops fresh lemon juice *, optional
1/4 cup heavy cream
2 tbsps unsalted butter cut into chunks
1 pinch sea salt to taste
4 ozs cream cheese 1/3 less fat neufchâtel, room temperature
8 ozs mascarpone room temperature
1 stick unsalted butter softened
2 1/2 cups powdered sugar sifted
1 1/2 tsps vanilla bean paste or the seeds from one vanilla bean

Nutrition Facts

400
calories
23
g fat
35
g sugar
Amount Per Serving (recipe is 24 servings)
Calories 400
Calories From Fat 210
% Daily Value*
Total Fat 23g
35%
Saturated Fat 8g
40%
Trans Fat g
Cholesterol 65mg
22%
Sodium 170mg
7%
Potassium 115mg
3%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
4%
Sugars 35g
Protein 4g
8%
Vitamin A
60%
Vitamin C
2%
Calcium
6%
Iron
6%

Weight Watchers Points

PointsPlus: 11
SmartPoints: 18