The best oil-free carrot cupcakes! Yes, I said it! And no, they are not dry or dense. They are the exact opposite, super moist and fluffy, plus they last this way for days. I cannot wait for you to try them and love them! Made with the perfect combination of cinnamon, nutmeg, and ginger, topped with cream cheese and Mascarpone frosting. You don’t want to miss this recipe! Plus, they are very easy to make.
This post may contain affiliate links. Please see our privacy policy for details.
About this recipe
As I have mentioned before, I don’t like using vegetable oil (except olive oil) due to its negative impact on the body. But for this recipe, using olive oil wasn’t very suitable. And just because it’s a dessert, not a salad, it doesn’t mean “it doesn’t matter” what you put in it. Of course, it does!
So for this recipe, I am using sour cream instead of oil, and it works perfectly. It provides the fat it needs and makes the cupcakes super moist and fluffy.
The combination of cinnamon, ginger, and nutmeg adds so much flavor and warmth. The pieces of walnuts add a crunchy texture. Oh, and the frosting… Cream cheese and Mascarpone! So tasty and not as heavy as buttercream. It’s an explosion of flavor that you don’t want to miss.
And do you know what else is great about this recipe?
IT’S SUPER EASY TO MAKE!!!
How to make oil-free carrot cupcakes?
All you have to do is combine the dry ingredients.
Whisk the eggs with sour cream. Add that to the dry ingredients, plus the shredded carrots and chopped walnuts. Mix. And bake.
Making the frosting is just as easy.
While the cupcakes are baking, combine the cream cheese and mascarpone with the powdered sugar, transfer to a piping bag, and keep in the fridge till the cupcakes are baked and cooled.
Easy, right?
Frosting Tips
By the way, if you don’t have both cream cheese and mascarpone, you can use one or the other, just double the amount.
I use a piping bag for the frosting without any nozzle. I just cut the tip of the bag. If you would like to create a different shape, you can use any large piping tip.
If you don’t have any piping bags, you can simply use a spoon or a knife to shape the frosting. It might look a little messier, but it will still taste delicious. The chopped walnuts on top will cover any imperfections.
❀ For all carrot cake lovers, this recipe is a must. It’s perfect for parties, birthdays, or anyone who wants a quick and easy recipe. Plus, it’s a bit healthier. ❀
To store the cupcakes, keep them in an airtight container in the fridge for up to a week. Let them come to room temperature before eating.
For a more delicious recipe like this one, I invite you to subscribe to my mailing list so you don’t miss any new recipes I publish. I promise I won’t spam you with unnecessary emails, only with tasty food 🙂
More yummy recipes
COCONUT ALMOND AND DULCE DE LECHE COOKIES – These babies are also very easy to make and super delicious!
CARDAMOM AND GOLDEN RAISIN SCONES – I love these scones so much! The combination of cardamom and golden raisins is just perfect!
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Happy baking!
The best oil-free carrot cupcakes
Equipment
- Flour Sifter
- Cupcake Pan
- Baking Cups
- Piping Bags
Ingredients
- 180 grams all-purpose flour, 1.5 cup
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 100 grams brown sugar, 1/2 cup – packed
- 100 grams raw cane sugar, 1/2 cup
- 2 140-150grams carrots, small/medium
- 120 grams chopped walnuts
- 150 grams sour cream
- 2 eggs
For the Frosting
- 420 grams cream cheese/mascarpone
- 90 grams powder sugar
Instructions
- Preheat the oven to 350F (180C).
- Grate the carrots.
- Chop the walnuts.
- In a bowl, sift the flour. Add the spices, salt, baking soda, baking powder, and both sugars. Mix.
- In a separate bowl, whisk the eggs and the sour cream.
- Add the wet to the dry and gently fold. Halfway through the fold, add half of the chopped walnuts and grated carrots. Fold a few more times just until incorporated, don't overmix.
- Add cupcake holders (paper or silicone) to a cupcake pan. Fill each one with the batter 2/3 from the top, so they have enough space to rise. Transfer to the oven and bake for about 30 minutes. Depending on your oven, it can take more or less. Start checking after 20 minutes by inserting a toothpick at the center, if it comes out clean, they are ready.
- While the cupcakes are baking, make the frosting.
- In a stand mixer or hand mixer, using the paddle attachment, combine the cream cheese, mascarpone, and powdered sugar. Mix until smooth. Transfer to a piping bag, and keep in the fridge until the cupcakes are baked and cooled.* If you would like to pipe the frosting with a certain shape, you can use a nozzle. I just cut the end of the piping bag.* If you don't have a piping bag, you can simply use a spoon or a spreading knife to shape the frosting on top. It will be messier but still tasty, and the walnuts will cover any imperfections.
- Once the cupcakes are baked, transfer them to a cooling rack. Cool and frost. Deep each cupcake into the remaining chopped walnuts, and have a bite 😉
