Servings: 15

Weight Watcher Smart Points: 24

Preparation Time: 30 Minutes

Cooking Time: 23 Minutes

Ready In: 53 Minutes

Ingredients

  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons buttermilk
  • 2 cups carrots, peeled and finely processed or grated
  • a pinch of teaspoon ground cloves
  • 6oz cream cheese, softened
  • ¼ cup dried cranberries
  • 2 large eggs, slightly beaten
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ cup mascarpone cheese, softened
  • 2-4 tablespoons milk, depending on your desired consistency
  • ½ cup chopped pecans or walnuts
  • ¼ cup crushed pineapple, drained
  • 4-5 cups powdered sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¾ cup vegetable oil

Instructions

  1. Preheat oven to 350 degrees F
  2. Line 2 muffin tins with cupcake liners and set aside.In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.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 batter into prepared cupcake liners, filling each about ¾ full
  3. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking
  4. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed
  5. Add the butter and mascarpone cheese and beat on low until well combined
  6. Then increase speed to medium and beat for 1 minute
  7. Add the rest of the ingredients and beat on low speed until combined
  8. Add more milk to reach your desired consistency.Frost cooled cupcakes.Store cupcakes in refrigerator until ready to serve.

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