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Quick and Easy Carrot Cake Cupcake recipe! The perfect Easter dessert idea.

Carrot Cake Cupcakes

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These are the best Carrot Cake Cupcakes! They are supremely moist & super carrot-y! This is an easy Easter dessert recipe that is quick to put together using a secret ingredient that is next level genius.

  • Total Time: 30 minutes
  • Yield: 24 cupcakes 1x


  • 1 ½c canola or vegetable oil
  • 2 c sugar
  • 4 eggs
  • 2, 4oz jars of carrot baby food (100% carrots)
  • 1 tsp vanilla
  • 2 c all purpose flour
  • 2 tsp baking soda
  • 3 tsp cinnamon
  • 1 tsp salt

Mascarpone Frosting

  • 8 oz Mascarpone cheese (room temp)
  • 1 stick butter (room temp)
  • dash vanilla
  • 1 pinch salt
  • 5 c powdered sugar
  • 3-4 tbsp milk, more or less depending on the thickness of the frosting


  1. Preheat the oven to 350°F.
  2. Prepare two, 12CT cupcake tins with cupcake liners.
  3. In a large bowl, mix the oil, sugar and eggs, baby food and vanilla with a hand mixer on low speed.
  4. Place a sifter on the same bowl and sift in the flour, baking soda, cinnamon & salt.
  5. Slowly combine the dry ingredients into the wet mixture, ensuring to scrape the bottom and sides of the bowl. Mix for 2 minutes at a medium speed.
  6. Pour the batter into each cupcake cavity, filling it 3/4 of the way.
  7. Bake for about 20-25 minutes or until the edges are slightly golden and a toothpick inserted into the center comes out clean.
  8. Once the cupcakes are done baking, allow to cool in the pan for 5 minutes. Remove from the pan and place on a cooling rack.
  9. In the bowl of a stand mixer or using a hand mixer, beat together the mascarpone cheese and butter until light and fluffy.
  10. Add the vanilla & salt. Mix well.
  11. Slowly add the sugar. For every 2 cups of sugar you add, begin to add a tablespoon of milk. You may need more or less milk depending on the thickness of the frosting. I usually end up using 3 tablespoons of milk for soft yet pipable frosting. Feel free to add more sugar if you accidentally added too much milk!
  12. After adding the milk and sugar, beat the frosting for 2 minutes until light and fluffy.
  13. Frost your cupcakes!


Recipe by

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes