These carrot cupcakes are wonderfully tender and moist thanks to grated carrot and yogurt, while ground cinnamon and hazelnuts add a warm spiced aroma and a delicate crunch. On top, a dense, silky cream made with cream cheese and mascarpone holds its shape beautifully for elegant piping.
Ingredients
For the batter (makes 12 cupcakes):
- Eggs — 3 pcs.
- Sugar — 1 cup + 2 tbsp | 160 g
- Butter, melted — 7 tbsp | 100 g
- All-purpose flour — 2 cups | 250 g
- Carrot, finely grated — 1 cup | 125 g
- Milk — 1/4 cup to 1/3 cup | 60–70 ml
- Hazelnuts — 2.8 oz | 80 g
- Baking powder — 1 tsp
- Plain yogurt — 1 tbsp
- Ground cinnamon — 1 tsp
Cream frosting:
- Cream cheese, full-fat — 5.3 oz | 150 g
- Mascarpone — 7 oz | 200 g
- Powdered sugar — 3 tbsp
- Cream stabilizer — 1 packet
Step-by-step recipe
- Preheat the oven to 356°F | 180°C. Line a muffin tin with paper liners.
- Beat the eggs with the sugar for 3–4 minutes, until pale and fluffy.
- Add the melted, cooled butter, then the milk and yogurt. Mix until smooth.
- Combine the flour, baking powder, and cinnamon. Add the dry ingredients to the wet mixture in 2–3 additions, folding gently with a spatula until just combined. Do not overmix.
- Fold in the finely grated carrot and chopped hazelnuts, distributing them evenly.
- Divide the batter among the liners, filling each about two-thirds full.
- Bake for 20–22 minutes, until a skewer inserted in the center comes out clean. Transfer to a wire rack and let cool completely.
- For the frosting: chill the piping tip, bowl, and ingredients. Mix the cream cheese and mascarpone with the powdered sugar and stabilizer. Beat for 1–2 minutes on medium speed until thick and smooth. Do not overbeat.
- Transfer the cream to a piping bag fitted with a nozzle and pipe swirls onto the cooled cupcakes. If desired, finish with chopped hazelnuts or a pinch of cinnamon.
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Tips and variations
- Grate the carrot finely: this gives the crumb an especially moist, tender texture.
- Hazelnuts can be replaced with walnuts, almonds, or raisins — use the same amount.
- If you do not have cream stabilizer, keep the cream cheeses well chilled and beat no longer than 1–2 minutes so the frosting stays firm.
- For a more pronounced aroma, add a pinch of nutmeg or vanilla with the cinnamon.
- Store the finished frosted cupcakes in the refrigerator for up to 3 days in a sealed container. Serve slightly chilled.
Nutritional value
| Serving | 1 cupcake out of 12 |
| Calories | ≈ 380 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 24 g |
| Carbohydrates | ≈ 34 g |
| Fiber | ≈ 2 g |
| Sugars | ≈ 18 g |
| Sodium | ≈ 120 mg |
FAQ
Can these cupcakes be made without nuts?
Yes. Omit the hazelnuts or replace them with raisins, dried apricots, or other nuts in the same amount. Baking time and temperature stay the same.
Why can cupcakes turn out dry?
The most common reasons are too much flour or overbaking. Weigh ingredients carefully, do not overmix the batter, and check for doneness with a skewer after 20 minutes.
Can cupcakes be frozen?
Yes, preferably without the frosting: let them cool, wrap individually, and freeze for up to 1 month. Thaw at room temperature and top with fresh cream before serving.