Carrot Cake Cupcakes are perfectly spiced, full of carrots, and easy to make. You can serve these cupcakes for birthdays, celebrations, or post-dinner desserts. Jump to:About Carrot Cake CupcakesWhy You Will Love These CupcakesIngredientsStep-by-Step DirectionsHelpful TipsMore Eggless Cakes and CupcakesRecipe Card Our Latest Videos
About Carrot Cake Cupcakes
I have adapted this cupcake recipe from my Eggless Carrot Cake. It is mostly identical, with some differences in the ingredients and measurements. I have added orange juice and zest to make it more flavorful and delicious. Carrot Cake Cupcakes are super moist, tender, fluffy, and have soft and delicate crumbs. Moreover, the cupcakes are topped with a delicious mascarpone whipped cream frosting. However, you can top the cupcakes with your favorite icing. You can frost the cupcakes with cream cheese frosting, buttercream frosting, or whipped cream frosting. There is no need for an electric mixer to make the batter because these cupcakes are oil-based, making everything so easy to mix. We sieve and whisk dry ingredients into one bowl. Mix wet ingredients into another bowl and then combine dry ingredients into wet ones. And then, gently fold in the grated carrots.
Ingredients
Surprisingly, there are no fancy ingredients to make these moist and fluffy cupcakes. There are real possibilities that you will find each ingredient in your kitchen. The only thing is that you might need to go and grab some carrots, which are as much fresh as possible. So first thing first, let’s start with carrots.
Step-by-Step Directions
Preparations
Preheat the oven to 350° F. Line the muffin pan with cupcake liners and set it aside.
Making The Batter
Sift all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium mixing bowl. Then whisk well and set aside.
Take oil, sour cream (or yogurt), and sugar in a large mixing bowl. Whisk well until the mixture is smooth.
To this, add orange juice, orange zest, and vanilla. Mix well.
Now add dry ingredients into wet and mix until just combined. Do not overmix.
Add shredded carrots and fold in gently.
Baking The Cupcakes
Fill each paper liner cup about three-quarters full with batter using an ice cream scoop or a spoon.
Bake in the preheated oven for 20-22 minutes or until the cupcakes spring back when lightly touched and a wooden skewer inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Meanwhile, prepare the mascarpone cheese frosting.
Making Mascarpone Whipped Cream Frosting
In a bowl of the stand mixer, using a whisk attachment, beat mascarpone cheese and sugar on medium speed until well combined and smooth.
Add chilled heavy whipping cream and vanilla. Mix on low speed until mostly combined.
Then increase the speed to high and continue beating until the frosting reaches just stiff peaks. It may take 2-3 minutes, so don’t overwhip the frosting; otherwise, it will become a weird butter mixture. Refrigerate the frosting until you are ready to frost the cupcakes.
Frosting The Cupcakes
Once the cupcakes are cooled completely, fill the piping bag with the prepared frosting and pipe it over the top of each cupcake.
Helpful Tips
For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Mix it only until everything is just combined. Dairy: Use full-fat sour cream for the rich and moist cupcakes. Also, make sure that sour cream is at room temperature. But you can use plain yogurt instead if you do not have sour cream. Make-Ahead: You can make the cupcakes ahead of time. However, keep the cupcakes at room temperature, tightly covered for a day only. Then you can top the cupcakes with frosting. Storing: Place the leftover frosted cupcakes in the fridge for up to 5 days. Freezing: You can freeze the unfrosted cupcakes for up to a month. To Make Carrot Cake: If you want to make eggless carrot cake, use my Eggless Carrot Cake recipe. It is delicious! For Dairy-Free Cupcakes: Use your favorite dairy-free yogurt instead of sour cream. Then top the cupcakes with dairy-free frosting.
