The Best Carrot Cake Cupcakes with Cream Cheese Frosting

Moist and flavorful, these are the best carrot cake cupcakes with cream cheese frosting made extra rich with mascarpone.

Perfectly spiced and topped with a creamy, tangy swirl, they’re ideal for parties, birthdays, or anytime baking.

Try this easy carrot cupcake recipe that’s sure to impress friends and family.

Irresistibly Moist Carrot Cupcakes with Mascarpone Cream Cheese Frosting

A perfect treat for an afternoon snack, these gorgeous carrot cake cupcakes are not only beautiful — they’re absolutely delicious.

Moist, tender, and filled with warm spices, they offer just the right balance of sweetness and flavor.

Topped with a luscious cream cheese frosting enriched with mascarpone, each bite melts in your mouth with rich, creamy decadence.

This delightful recipe comes from my friend, Wamani Merou, known for her creative and tasty bakes on Facebook.

Today, she generously shares her recipe for these stunning carrot cupcakes — fluffy, easy to make, and completely irresistible.

Whether you’re baking for a party, a cozy afternoon at home, or just because, these cupcakes are guaranteed to impress.

The mascarpone in the frosting adds an extra layer of smoothness and depth that sets them apart from any ordinary cupcake. You won’t be able to stop at just one!

Ingredients for Perfect Carrot Cake Cupcakes with Mascarpone Frosting

Dry Ingredients:

• 300g all-purpose flour – for structure and a soft, tender crumb.
• ½ teaspoon ground cinnamon – adds a warm, aromatic spice that pairs beautifully with the carrots.
• ½ teaspoon baking soda – helps the cupcakes rise and become light and fluffy.
• 1 packet (about 10-11g) baking powder – gives an additional lift and ensures even texture.
• 200g light brown sugar – provides sweetness with a subtle molasses flavor that deepens the taste.

Wet Ingredients:

• 4 large eggs – bind the batter and add richness.
• 230ml vegetable oil – keeps the cupcakes moist and tender for days.
• 200g freshly grated carrots – the star ingredient, adding natural sweetness, color, and moisture.
• 150g chopped walnuts – for crunch and a nutty flavor that complements the spiced cake.
• Zest of one orange – brightens the flavor and adds a citrusy freshness.

Frosting & Decoration:

• 200g mascarpone cheese – gives the frosting a creamy, luxurious texture and mild flavor.
• 90g powdered sugar (icing sugar) – sweetens the frosting while keeping it smooth.
• Orange marzipan – perfect for shaping mini carrots or flowers.
• Green marzipan – ideal for crafting leaves or carrot tops for decoration.

Step-by-Step Instructions for Carrot Cake Cupcakes with Mascarpone Frosting

• Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners or lightly grease the cups.
• Prepare the carrots: Peel and finely grate the carrots. Set aside.
• Mix the wet ingredients: In a large bowl, beat the eggs and brown sugar together using a hand mixer or whisk until the mixture is pale, light, and fluffy — this should take about 2–3 minutes. Gradually add the oil while mixing, then stir in the grated carrots.
• Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. This ensures even distribution and prevents lumps.
• Assemble the batter: Gently fold the dry ingredients into the wet mixture until just combined. Then stir in the chopped walnuts and freshly grated orange zest.
• Bake: Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
• Prepare the frosting: In a clean bowl, whisk the mascarpone cheese until smooth and fluffy. Slowly add the powdered sugar while continuing to whisk until the frosting is creamy and airy.
• Decorate: Once the cupcakes have fully cooled, top each one generously with the mascarpone frosting. Finish by adding small marzipan carrots and leaves for a fun and festive touch.

Tips for the Best Carrot Cupcakes

– Grate the Carrots Freshly : Use the fine side of a grater for soft texture and better moisture. Pre-shredded carrots tend to be dry and lack flavor.

– Don’t Overmix the Batter : Once the dry ingredients go in, mix gently until just combined. Overmixing can make cupcakes dense and tough.

– Use Room Temperature Ingredients : Eggs, oil, and mascarpone mix better and create a smoother texture when at room temperature.

– Toast the Walnuts : Toast chopped walnuts in a dry pan for 3–5 minutes until fragrant. It enhances their flavor and adds crunch.

– Cool Completely Before Frosting : Let the cupcakes cool fully on a wire rack before adding mascarpone frosting — otherwise, it can melt and slide off.

– Zest Matters : The orange zest adds brightness. Always zest before juicing and only use the colored part (avoid the bitter white pith).

Ingredient Substitutions

– No Mascarpone?

• Substitute with full-fat cream cheese for a classic tangy frosting.
• Or mix equal parts cream cheese and heavy cream for a smoother texture.

– Nut-Free Option

• Replace walnuts with raisins, shredded coconut, or sunflower seeds for crunch without allergens.

– Egg-Free Version

• Use ¼ cup of unsweetened applesauce or mashed banana per egg as a plant-based alternative.

– Oil Substitution

• Use melted coconut oil or light olive oil for a healthier twist (note: coconut oil will add a slight flavor).

– Flour Alternatives

• A 1:1 gluten-free flour blend works well. For extra moisture, try replacing 25g of flour with almond flour.

– Sugar Swap

• Use coconut sugar or maple syrup instead of brown sugar (adjust liquid content if using syrup).

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Carrot cupcakes with mascarpone frosting

Moist and flavorful, these are the best carrot cake cupcakes with cream cheese frosting made extra rich with mascarpone.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course desserts

Servings 15 cupcakes

Calories 400 kcal

Ingredients

  

Dry Ingredients:

• 300 g all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1 packet about 10-11g baking powder
• 200 g light brown sugar

Wet Ingredients:

• 4 large eggs
• 230 ml vegetable oil
• 200 g freshly grated carrots
• 150 g chopped walnuts
• Zest of one orange

Frosting & Decoration:

• 200 g mascarpone cheese
• 90 g powdered sugar icing sugar
• Orange marzipan
• Green marzipan

Instructions

 

• Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners or lightly grease the cups.
• Peel and finely grate the carrots. Set aside.
• In a large bowl, beat the eggs and brown sugar together using a hand mixer or whisk until the mixture is pale, light, and fluffy — this should take about 2–3 minutes. Gradually add the oil while mixing, then stir in the grated carrots.
• In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. This ensures even distribution and prevents lumps.
• Gently fold the dry ingredients into the wet mixture until just combined. Then stir in the chopped walnuts and freshly grated orange zest.
• Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Prepare the frosting:

• In a clean bowl, whisk the mascarpone cheese until smooth and fluffy. Slowly add the powdered sugar while continuing to whisk until the frosting is creamy and airy.

Decorate:

• Once the cupcakes have fully cooled, top each one generously with the mascarpone frosting. Finish by adding small marzipan carrots and leaves for a fun and festive touch.