Carrot Cupcakes

Ingredients

• 1-1/4 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Kosher Salt, Heaping
• 1/4 teaspoons Ground Ginger
• 1 pinch Ground Cloves
• 2 whole Large Eggs
• 1/2 cups Granulated Sugar
• 1/2 cups Light Brown Sugar
• 1/4 cups Buttermilk Or Substitute (See Note)
• 1 teaspoon Vanilla Extract
• 3/4 cups Canola Or Vegetable Oil
• 1-1/2 cup Grated Carrot (about 3-4 Carrots)
• 1/2 cups Golden Raisins
• 1/3 cups Roasted Pistachios, Roughly Chopped
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 4 ounces, weight Mascarpone Cheese Softened
• 1/4 cups Unsalted Butter, Softened
• 1-1/2 cup Powdered Sugar
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Kosher Salt
• 2 Tablespoons Finely Chopped Pistachios