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Carrot Cupcakes with White Chocolate Buttercream
Carrot Cupcakes with White Chocolate Buttercream
Carrot Cupcakes with White Chocolate Buttercream

Carrot Cupcakes with White Chocolate Buttercream

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January 11, 2017

These carrot cupcakes have some sweet and decidedly sophisticated secrets, which give them a unique and memorable flavor. Instead of butter or vegetable oil, they are made with Colavita Extra Virgin Olive Oil, which brings out the nutty, earthy flavor of the carrot-and-pecan-speckled batter, giving the cake a well-rounded flavor. Cupcakes this special should be topped with an inimitable, addictive buttercream made with mascarpone and Perugina white chocolate. Finally, they are finished off with a drizzle of caramel and either toasted pecans or candied carrot peel, making for a savory cupcake that will last in your memory.

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 24 Cupcakes

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For the cupcakes:

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3 eggs

1 cup plus 2 tablespoons Colavita Extra Virgin Olive Oil

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 tsp vanilla extract

3 cups grated carrots

1 cup chopped toasted pecans

For the frosting:

1 cup mascarpone

2 tbsp softened butter

pinch of salt

4-6 cups confectioner’s sugar, divided

1 bar (3.5 ounces) Perugina White Chocolate, melted and cooled slightly

1 tsp vanilla extract

To top:

1/2 cup prepared caramel sauce

Store bought candied carrot peel or toasted chopped pecans


1Preheat the oven to 350 F. Line two 12-cup, standard sized cupcake tins with liners. Set to the side.

2In a medium bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside.

3In the bowl of a stand mixer, combine the eggs, Colavita Extra Virgin Olive Oil, two sugars and vanilla. Beat on low speed for about 30 seconds, and then turn up the speed to medium for about 2 to 3 minutes, or until combined and slightly frothy.

4Reduce the speed to low, and add the flour mixture in 2 to 3 increments, pausing to scrape down the sides of the bowl with a rubber spatula with each addition.

5Stir in carrots, mixing on low speed until combined. Fold in the toasted pecans.

6Fill each of the cupcake liners by spooning in enough batter to fill each cup ⅔ full. Do not overfill, as that can cause the cupcake batter to bubble over and make a mess in your oven.

7Bake in the preheated oven for 18-20 minutes, or until the cakes have formed domes, look golden, and a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool in the pans on top of wire racks.

8While the cupcakes cool, prepare your frosting. Combine the mascarpone, softened butter, salt, and 1 cup of the confectioners’ sugar in the bowl of a stand mixer. Mix on low speed, briefly, just to combine.

9Add the melted and cooled Perugina white chocolate, and mix on low speed to combine. Add the vanilla, and then begin to add the remaining sugar, 1 cup at a time, until your buttercream has reached your desired consistency.

10Ice the cupcakes as desired. Put the iced cupcakes in the freezer for about 10 minutes, to help the frosting “set” slightly.

11Remove the cupcakes from the freezer, and drizzle a little bit of caramel on the top of each one. Sprinkle candied carrot peel or toasted pecans on top of the caramel-topped cupcakes.

12Store these cupcakes in the refrigerator, but serve at room temperature.


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