Carrot Cupcakes with Mascarpone Icing

INGREDIENTS

• 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
• 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)