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Carrot Cake Cupcakes (Eggless)

By Jigna
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American, World
Course Dessert
Diet Eggless, Vegetarian
Servings 11 - 12 Cupcakes

Equipment

  • Muffin Pan
  • Mixing Bowls
  • Kitchen Scale

Ingredients
  

For Carrot Cake Cupcakes

  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • A pinch of ground ginger
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) oil (any neutral flavor oil)
  • ½ cup (120g) sour cream or plain yogurt
  • 2 tablespoon (30ml) orange juice or milk
  • Zest of one orange
  • 1 teaspoon pure vanilla
  • 2 cups (160g) finely shredded or grated carrots

For Mascarpone Whipped Cream Frosting

  • 115 g mascarpone cheese chilled
  • 1 cup (240ml) whipped cream chilled
  • 5-6 tablespoon icing sugar (add to taste)
  • 1 teaspoon pure vanilla

Instructions
 

Preparations

  • Preheat the oven to 350° F.
  • Line the muffin pan with cupcake liners and set it aside.

Making The Batter

  • In a medium mixing bowl, sift all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
  • 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.
  • Add dry ingredients into wet and mix until just combined.
  • Do not overmix.
  • Add shredded carrots and fold in gently.

Baking The Cupcakes

  • Using an ice cream scoop or a spoon, fill each paper liner cup about three-quarters full with batter.
  • 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

  • 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. Make sure not to overwhip the frosting; otherwise, it will turn into 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.

Notes

  1. For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. After adding dry ingredients into wet, do not overmix. Mix it only until everything is just combined.
  2. Dairy: Use full-fat sour cream for the rich and moist cupcakes. Also, make sure that sour cream is at room temperature.
  3. Make-Ahead: You can make the cupcakes ahead of time. Keep the cupcakes at room temperature, tightly covered for a day. And the next day, you can top the cupcakes with the frosting.
  4. Storing: Place the leftover frosted cupcakes in the fridge for up to 5 days.
  5. Freezing: You can freeze the unfrosted cupcakes for up to a month.
  6. To Make Carrot Cake: To make the eggless carrot cake, use my Eggless Carrot Cake recipe. It is delicious!
  7. For Dairy-Free Cupcakes: Use your favorite dairy-free yogurt instead of sour cream. Then frost the cupcakes with dairy-free frosting.

Nutrition (Approximate Values)

Calories : 237kcalCarbohydrates : 28gProtein : 2gFat : 13gSaturated Fat : 2gPolyunsaturated Fat : 3gMonounsaturated Fat : 7gTrans Fat : 1gCholesterol : 6mgSodium : 213mgPotassium : 81mgFiber : 1gSugar : 15gVitamin A : 2498IUVitamin C : 1mgCalcium : 42mgIron : 1mg
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