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Honey Frosted Carrot Cupcakes


  • 1 cup all-purpose flour
  • 1/3 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup canola oil
  • 1 teaspoon fresh lemon juice
  • 2/3 cup Our Family Garden Touch of Honey Applesauce
  • 1-1/3 cups fresh carrots (finely grated)
  • 1 container (8 ounce) mascarpone
  • cheese (or cream cheese)
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract (or vanilla bean paste)

Beat mascarpone, honey and vanilla until well blended.



Line 14 muffin cups with paper liners. In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside.

In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed.

Evenly fill the muffin cups with the batter.Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time.

Lisa Keys, Kennett Square, PA
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