Carrot Cupcakes With Mascarpone Icing

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Ingredients for 24 servings

1⁄3 cup butter, at room temperature

3⁄4 cup granulated sugar

1 Tbs. maple syrup or honey

1 Tbs. finely grated orange zest

2 eggs

1 cup grated carrot

1 cup plus 2 Tbs. all-purpose flour

2 tsp. baking powder

7 Tbs. fresh orange juice, warmed

1 tsp. baking soda

For the mascarpone icing:

6 Tbs. (3/4 stick) unsalted butter, at room temperature

1 1⁄2 cups confectioners' sugar

1 tsp. grated lemon zest

4 oz. cold mascarpone or low-fat cream cheese

Strips of dried mango for garnish (optional)

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