Carrot Cake Cupcakes with Coffee Mascarpone frosting
I wanted something simple but a little different from classic cream cheese frosting and this turned out amazing. The cupcakes are fluffy, soft and moist, making them a perfect match for the smooth mascarpone coffee frosting. They’re easy to make and even easier to enjoy!
Carrot cake cupcakes are one of those desserts that feel both simple and special at the same time. I tested this recipe twice to get the texture just right: soft and moist. The batter comes together easily with basic ingredients, making this a great recipe even for beginners. The hardest part is shredding the carrots, but once that’s done, the rest is easy.
They bake up beautifully, staying soft and tender without being too dense. Since the batter is oil based instead of butter based, the cupcakes remain moist for days, making them a great make ahead treat.
For the frosting, I wanted something different from the usual cream cheese frosting, so I went with a mascarpone coffee combination. The mascarpone makes it creamy and smooth, while the coffee adds a subtle depth that pairs perfectly with the cinnamon in the cupcakes. It’s light but rich at the same time, complementing the cake without overpowering it.
If you want to take these cupcakes a step further, you can drizzle them with caramel. I have a homemade caramel recipe that works perfectly, but store-bought caramel is also okay to use. This step is completely optional, but it adds a nice finishing touch.
Frequently asked questions
1. Do I need to peel the carrots before shredding?
Yes! It’s recommended to peel them to remove any bitterness or dirt.
2. Can I make these cupcakes ahead of time?
Yes! They stay moist for up to 3 days when stored properly.
3. What’s the best way to store carrot cake cupcakes?
Store them in an airtight container in the fridge if they have frosting. If unfrosted, they can stay at room temperature for a day or two.
Tips and tricks
Don’t overmix the batter - Stir just until combined to keep the texture light and fluffy. Overmixing can lead to tough cupcakes.
Avoid overbaking - Baking too long can dry out the cupcakes.
Let the cupcakes cool completely before frosting - If they’re even slightly warm, the frosting can melt and slide off.
Store them properly - If frosted, keep them in an airtight container in the fridge.
Ingredients you will need for this recipe
For the cupcakes:
Eggs: Eggs provide structure and stability to the cupcakes.
Brown sugar: Brown sugar adds sweetness and moisture, thanks to its molasses content.
Granulated sugar: Granulated sugar sweetens the cupcakes and contributes to their light texture. Using a mix of brown and white sugar balances both flavor and moisture.
Sunflower oil: Oil keeps the cupcakes moist and soft. Unlike butter, oil stays liquid at room temperature, ensuring the cake remains tender for longer. Sunflower oil has a neutral flavor that won’t overpower the spices. You can also use another neutral oil like vegetable, canola, or light olive oil.
Milk: Milk adds moisture to the batter and helps create a soft texture.
All-purpose flour: Flour provides structure to the cupcakes.
Baking powder: Baking powder is the leavening agent that helps the cupcakes rise, making them light and fluffy.
Cinnamon: It’s an essential spice for classic carrot cake flavor.
Carrots: Finely shredding the carrots helps them blend seamlessly into the batter. Using freshly grated carrots ensures the best texture, as pre-shredded store-bought carrots are usually too dry and thick.
Walnuts: You can also use pecans or leave the nuts out if you prefer a smoother texture.
For the frosting:
Mascarpone: Mascarpone cheese gives the frosting its rich, creamy texture
Whipping cream: Whipping cream makes the frosting light and airy. When whipped with mascarpone, it creates a stable yet soft texture that’s easy to pipe or spread.
Granulated sugar: Sugar sweetens the frosting and helps balance the bitterness of the coffee.
Instant coffee: Instant coffee enhances the frosting with a deep, rich coffee flavor. It dissolves easily, blending smoothly into the frosting without adding excess liquid.
Hot water: Hot water is used to dissolve the instant coffee.
Step by step instructions with photos
1. Preheat your oven to 170C (fan).
2. In a bowl mix the sugar with the eggs until fluffy, then add the sunflower oil, milk, vanilla and keep whisking until everything is incorporated.
3. Next, sift in the flour, baking powder, cinnamon and mix until just combined.
4. Lastly, fold in the finely shredded carrots and the chopped walnuts.
5. Scoop the batter into a muffin tin lined with cupcake liners and bake in the preheated oven for about 15 to 18 minutes.
6. While the cupcakes are baking, prepare the frosting.
7. First, dissolve the coffee in hot water and let it cool.
8. Then in a large bowl, mix together the mascarpone with the sugar until smooth.
9. Next, pour in the whipping cream along with the coffee paste and keep mixing until fluffy.
11. Pipe the frosting on the cooled cupcakes.
12. You can also drizzle the top with caramel. Click here for my homemade caramel recipe.
13. Enjoy.
Notes:
I used a 3-in-1 instant coffee mix for the frosting, which has a milder flavor compared to regular instant coffee. If you're using pure instant coffee or espresso powder, you may only need 1 to 2 teaspoons to achieve the same intensity.
Carrot Cake Cupcakes with Coffee Mascarpone frosting
Ingredients
- 2 eggs
- 80g brown sugar
- 100g granulated sugar
- 100g sunflower oil (or any other neutral oil)
- 45g milk
- 135g all-purpose flour
- 4g baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 120g finely shredded carrots
- 60g chopped walnuts
- 300g mascarpone
- 150g whipping cream
- 100g granulated sugar
- 18g instant coffee
- one tablespoon of hot water
Instructions
- Preheat your oven to 170C (fan).
- In a bowl mix the sugar with the eggs until fluffy, then add the sunflower oil, milk, vanilla and keep whisking until everything is incorporated.
- Next, sift in the flour, baking powder, cinnamon and mix until just combined.
- Lastly, fold in the finely shredded carrots and the chopped walnuts.
- Scoop the batter into a muffin tin lined with cupcake liners and bake in the preheated oven for about 15 to 18 minutes.
- While the cupcakes are baking, prepare the frosting.
- First, dissolve the coffee in hot water and let it cool.
- Then in a large bowl, mix together the mascarpone with the sugar until smooth.
- Next, pour in the whipping cream along with the coffee paste and keep mixing until fluffy.
- Pipe the frosting on the cooled cupcakes.
- You can also drizzle the top with caramel. Click here for my homemade caramel recipe.
- Enjoy.
Notes
I used a 3-in-1 instant coffee mix for the frosting, which has a milder flavor compared to regular instant coffee. If you're using pure instant coffee or espresso powder, you may only need 1 to 2 teaspoons to achieve the same intensity.
