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.
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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:
- Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
- Whisk sugars, oil, eggs, applesauce, and vanilla.
- Add the dry ingredients to the wet ingredients, and whisk to combine.
- Stir in the shredded carrots
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
Ingredients
Cupcakes:
- 1 cup all purpose flour, see note
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon, increase to 2 teaspoons, if desired
- ¼ teaspoon salt
- ⅓ cup vegetable or canola oil
- ¼ cup unsweetened applesauce
- ⅓ cup brown sugar, light or dark, it should be fresh and soft
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups FINELY grated carrots (loosely measured, not packed), about 2 medium carrots
Frosting:
- 8 ounces cream cheese, softened to cool room temp
- 4 tablespoons unsalted butter, softened to cool room temp
- ¾ cup brown sugar, light or dark, it should be fresh and soft
- 1 teaspoon molasses, optional, see note
- 2 cups powdered sugar, plus more if needed
- ½ teaspoon pure vanilla extract
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.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Meg
Can I use your recipe to make mini cupcakes? How long to bake them?
Allison
Hi! Yes, that should work. Start checking them around 10 minutes and then every couple minutes until they are done.
Jordlyon Barnes
What about baking a cake?
Allison
I haven’t tried it. It would likely work, you’d just have to play around with the pan size and bake time. Maybe a 9×13?
Meg
I cannot rave about this cupcake and frosting combo more! They are amazingly delicious, and I’m not even a huge fan of carrot cake!
I made a single batch of both the cupcake batter and the frosting. Yield was 32 mini cupcakes, with plenty of the absolutely perfect frosting to really pile it on the coiled cupcakes. They were so well received at a bunny-themed baby shower that people asked to take some home!
Jennifer Vermillion
Do these freeze well unfrosted?
Allison
I would assume so but I haven’t tried it.
Renee
Do you put the frosting in the fridge before piping it onto the cupcake?
Allison
You can if it seems too soft.
Mary
The cupcakes themselves are perfection! However, the frosting no matter how much extra powdered sugar I put in, and even put the frosting in the freezer to harden, is so runny that piping or even putting it on the cupcakes in any way is near impossible. The frosting is delicious but I just wish it wasn’t runny 🙁
Allison
Hi, Mary. Your cream cheese and butter might have been a little too soft. Placing the bowl of frosting in the fridge for a bit should firm it up.
Tina Mackey
I made these for Easter and they were a big hit! I’m going to make them again for graduation, but my son wants me to add nuts. I wonder how much I should add?
Allison
I’d say 1/3 cup, finely chopped. Enjoy!
Sara
This is a family favorite and has been requested by my dad for his birthday for the last, oh goodness, 4 years or so! He’s a BIG carrot cake fan and a hard sell on a “good” recipe. The first time I made this, he melted into his chair and let out the loudest, “Mmmmmmmm!” I’ve ever heard. Coupled with the brown sugar frosting, this is THE carrot cake recipe. He prefers raisins instead of nuts, and 2/3 cup seems to be the perfect ratio for 24 cupcakes, or, 3-9″ round cakes (so, if you’re making cakes, double your recipe for the batter and frosting).
I have played around with cakes vs. cupcakes and 9″ rounds take about 30 minutes at 350°. Of course, check your cakes to make sure your tester comes out clean.
I’m actually making this today (5/3/24) for my dad’s birthday party this weekend!
Allison
That’s so great to hear! Thanks for sharing your experience. Happy baking!
Donna
Was very good and everyone loved them!
Allison
I’m glad you enjoyed it. Thanks for stopping by! 🙂
rhea
hi! could i remove or substitute the applesauce?
Allison
Hi! You can try subbing the same amount of mashed banana or pumpkin puree.
Meg
I hope to make these for a party at my house tomorrow. I have a dairy allergy, and was wondering if dairy free cream cheese and plant butter would work for the frosting. (When I’ve made them in the past, I use regular dairy products, but I’d love to make them so I can eat them!
Chris
The best carrot cake and frosting! I usually don’t write comments but this recipe is so good. Will be saving recipe and making again. All coworkers and husband raved on these cupcakes and icing. Thanks so much for sharing this recipe!
Allison
You’re welcome! I’m glad you enjoyed them. 🙂