Try these fluffy spiced carrot cake cupcakes topped with a rich brown sugar cream cheese frosting. You’ll loves this tasty twist on traditional carrot cake!
The addition of brown sugar to a typical cream cheese frosting makes these cupcakes extra special. We’ve made this recipe multiple times, and these cupcakes are always met with rave reviews. Prefer a different version of carrot cake? Try our Carrot Cake (layer cake) or Carrot Cake Bars.
Jump to:Why you’ll love these carrot cake cupcakes
Texture: Fluffy and moist cupcakes topped with creamy frosting.
Flavor: Cinnamon, brown sugar, and vanilla create a delicious flavor combination.
Ease: The cupcake batter comes together in minutes.
Twist on a classic: The carrot cake element is traditional with an updated twist from the brown sugar cream cheese frosting.
Recipe overview
Cupcakes:
Divide the batter between 12 lined muffin cups and bake!
Note: These cupcakes do not have a high rise. You will not get a large dome shape, but the cupcakes should give a slight dome just above the top of the cupcake wrapper.
Frosting:
Beat butter, cream cheese, and molasses. Allow the mixture to sit at room temp for about 5 minutes, this helps the brown sugar dissolve. Beat in powdered sugar, and vanilla.
Pipe or spread the frosting on the cooled cupcakes.
Key ingredients
Brown sugar: Brown sugar is in both the cupcakes and frosting. The deep, rich, caramel flavor of brown sugar really elevates this recipe.
Carrots: Finely grated carrots add moisture and color and help give a classic carrot cake texture.
Applesauce and oil: Using a combination of applesauce makes the cupcakes mist but not oily. The applesauce also adds a bit of natural sweetness.
Tips for the best cream cheese frosting
- Cream cheese and butter should be softened to cool room temperature. Do not speed this along by microwaving – you will get them too soft, which will result in a runny frosting that will require a lot powdered sugar to thicken it. I leave my cream cheese and butter at room temp for 30 minutes to one hour.
- Your brown sugar needs to be fresh, moist, and free from lumps. Soft, fresh brown sugar is essential for this frosting.
- To avoid grittiness from the brown sugar, make sure the frosting is thoroughly beaten. Scrape the beater, and the sides of the bowl periodically.
- This frosting is softer than a typical cream cheese frosting. It holds its shape best if stored in the refrigerator. Once I add the frosting to the cupcakes I pop them in the fridge for the frosting to firm up.
- Prefer REGULAR CREAM CHEESE FROSTING? Use this recipe, cut in half, to frost 12 cupcakes.
More carrot cake recipes
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Recipe
Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
Try these fluffy spiced carrot cake cupcakes topped with a rich brown sugar cream cheese frosting. You'll love this tasty twist on traditional carrot cake!
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 396kcal
Ingredients
Instructions
Cupcakes:
Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and whisk until just combined. Stir in carrots using a rubber spatula or spoon.
Divide batter evenly among 12 muffin cups (I use an ice cream scoop). Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. These cupcakes do not have a high rise, they'll be just over the top of the paper liner. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.
Frosting and assembly:
Place the butter, cream cheese, brown sugar, and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes at medium speed. If necessary, scrape the sides of the bowl and the beater, then beat a little longer. Let this mixture sit for 5 minutes, to allow the brown sugar to absorb into the wet ingredients (this is to avoid grittiness).
Add the powdered sugar and vanilla and beat until smooth and creamy, scraping the beater and sides of the bowl periodically. If you prefer the frosting thicker, add a little more powdered sugar. Give it a mix on high speed for one full minute. This frosting is on the softer side and it will firm up once refrigerated.
Spread or pipe the frosting on top of each cupcake (I used a pastry bag and open star decorating tip). Place the cupcakes in the fridge so the frosting can firm up a bit. Serve at cool room temperature.
Notes
FLOUR: Whisk or fluff the flour with your measuring cup, then lightly scoop a heaping cup and level it off with the back of a knife. MOLASSES: A little bit of molasses helps to intensify the brown sugar flavor and I highly recommend using it. If you don’t have it you can leave it out.Nutrition
Calories: 396kcal | Carbohydrates: 59g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 206mg | Potassium: 154mg | Sugar: 49g | Vitamin A: 3085IU | Vitamin C: 0.9mg | Calcium: 58mg | Iron: 0.9mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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