Soft, moist, fluffy, delicious, and eggless Carrot Cake Cupcakes! These cupcakes are made with freshly grated carrots and topped with creamy, rich, and velvety Mascarpone Whipped Cream frosting.

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.

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About Carrot Cake Cupcakes
Why You Will Love These Cupcakes
Ingredients
Step-by-Step Directions
Helpful Tips
More Eggless Cakes and Cupcakes
Recipe Card

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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.

Why You Will Love These Cupcakes

Soft, Moist, Fluffy
Full of Carrots but Incredibly Delicious
Perfectly Spiced
Easy and Straightforward Recipe
Balanced with the Pleasing Zesty Flavor of Orange
Topped with Creamy and Rich Mascarpone Whipped Cream

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.

Carrots: Do not use pre-packaged shredded carrots. The chances are high that they are dry and lack the necessary moisture for these cupcakes. Instead, choose whole carrots, peel them, and shred them yourself. Then, use the fine shredder, either in a food processor or manually, to grate the carrots. If you finely shred or grate the carrots, they will be evenly distributed in the batter.
All-Purpose Flour: I have used organic unbleached all-purpose flour to make these delicious cupcakes. But if you don’t have organic, use the regular one. Instead of all-purpose flour, you can also use cake flour.
Granulated Sugar: ¾ cup of sugar is sufficient to make these cupcakes because they will be further topped with sweet frosting.
Baking Powder and Baking Soda: They are essential as leavening agents. However, do not interchange them with each other. Also, make sure that they are active and not expired.
Salt: It provides the perfect contrast to the sweetness.
Spices: I have used cinnamon powder, ground nutmeg, and ground ginger. The spices are in limited quantity, and they do not overpower the taste of the cupcakes. But feel free to omit any of the spices you do not like or do not have. Also, you can add your choice of spices.
Oil: I have used sunflower oil in this recipe. You can choose any neutral-flavored oil, like vegetable or canola oil. Oil makes the cupcakes moist and delicate. Even after keeping the cupcakes in the fridge, they don’t go dry, as with butter in the cupcakes.
Sour Cream: Sour cream is my go-to and favorite ingredient for baking. I have used full-fat sour cream, and I would suggest the same. However, you can substitute it with yogurt. And if you are using yogurt, use full-fat.
Orange Juice: I have used freshly squeezed orange juice, and I will recommend the same. However, you can add an equal amount of milk instead of orange juice.
Orange Zest: Orange zest will provide extra zing to these eggless carrot cake cupcakes.
Mascarpone Whipped Cream: I have topped the cake with mascarpone whipped cream instead of cream cheese frosting. I like the creaminess, richness, and very mild tang of mascarpone cheese. We need mascarpone cheese, heavy whipping cream, icing sugar, and vanilla to make this frosting. But if you like the classical cream cheese frosting for these carrot cake cupcakes, you can definitely top the cupcakes with cream cheese frosting.

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.

Carrot Cake Cupcakes (Eggless)

About Carrot Cake Cupcakes

Why You Will Love These Cupcakes

Ingredients