A simple recipe for carrot cake cupcakes topped with a rich brown sugar cream cheese frosting.
First things first. Let’s talk about this frosting, because carrot cake is basically a vehicle for consuming cream cheese frosting, right? This isn’t just any cream cheese frosting.
Brown Sugar Cream Cheese Frosting
Oh my gosh, it is amazing. It’s fighting-over-who-gets-to-lick-the-beaters good.
As I was eating this frosting by the spoonful, all I could think was, “why, why, WHY, have I never done this before?” The brown sugar adds a slight caramel flavor to the cream cheese frosting and gives it a rich, deep flavor. It strikes the perfect balance of sweet and tangy. But, here’s the important thing – you have to use really fresh, soft, brown sugar.
This is not the time to pull lumpy, dried out brown sugar from the back of your pantry. Make sure it’s fresh so your frosting will come out smooth and creamy.
I wanted the frosting to be the star of this recipe, so I kept the carrot cake simple. The cake is tender and moist, filled with finely grated carrots, and lightly spiced with cinnamon. The cake perfectly compliments the decadent frosting.
Carrot cake was my most requested birthday cake as a child. I’ve always been a fan. So, maybe I’m a little biased, but I can’t imagine that you won’t love these cupcakes. I’m planning to make these again for Easter. I just can’t get enough!
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Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
Ingredients
Cupcakes:
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- scant 1/3 cup vegetable or canola oil
- 1/4 cup unsweetened applesauce
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups finely grated carrots about 2 medium/large carrots
- 1/2 cup chopped walnuts optional
Frosting:
- 8 ounces cream cheese softened slightly
- 4 tablespoons unsalted butter softened slightly
- 3/4 cup brown sugar, light or dark make sure it's really fresh
- 1/2 cup powdered sugar plus more if needed
- 1/2 teaspoon pure vanilla extract
Instructions
Cupcakes:
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Preheat oven to 350°F. Thoroughly grease a 12 count muffin tin, or line with paper liners. Set aside.
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Combine flour, baking soda, cinnamon, and salt. Set aside.
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In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and beat until combined. Stir in carrots and nuts.
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Divide batter evenly among 12 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.
Frosting and assembly:
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Place all frosting ingredients in a large bowl. Beat with an electric mixer on low speed, then gradually increase the speed to medium-high. Beat for a minute or two, until smooth and creamy. If you prefer the frosting thicker you can add more powdered sugar.
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Spread the frosting on top of each cupcake (I used a pastry bag and decorating tip, but you could also spread it on with a butter knife).
Recipe Notes
I store these cupcakes in the fridge and bring them to room temperature before serving.
*Recipe updated September 2016.*
These look divine!! Carrot cake is my favorite. I love this recipe! Nice switch up on the frosting by using brown sugar!
Thanks, Carly!
i used baking soda as the recipe suggested and they were a total flop , perhaps i needed to used baking powder ?
Hi, Bonnie.Baking soda is correct. Make sure that your baking soda is fresh, that could impact the recipe. Also, these cupcakes do not rise very much. They barely rise over the top of the muffin cup (check out my second photo), they don’t have a large dome. Sorry they didn’t work out for you.
Will you please explain in greater detail the term “cup scant 1/3”?
Hi, Sue Ellen. I apologize for the typo. It should read “scant 1/3 cup”. I have fixed the recipe. Thanks for bringing this to my attention.
Oh wow! Brown Sugar Frosting that is amazing! And yes, carrot cake is just a vehicle for the cream cheese frosting! These look to die for!
Thanks, Julie!
Y love it!! I need try this right now!!
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Thanks for stopping by!
These carrot cake cupcakes look delish! Love the brown sugar cream cheese frosting – so decadent and tasty! 😀
Decadent indeed! Thanks, Jess! 🙂
I’ve made these twice… one for my workplace and once for my husband’s. Both times they were wonderful with rav reviews. Thanks!
Sarah, I’m so happy to hear that! Thanks for taking the time to come back and let me know. Happy baking!
Hi- I am making these carrot cupcake this weekend. I was thinking about using my mini-cupcake pan. Do you know if I would change the cooking time to adjust for the mini-cupcake size? Thanks!! These look delicious.
Yes, you will want to adjust the cooking time if you’re using a smaller pan. I’d set a timer for 8 minutes and then check them with a toothpick. If they’re still not done, check every 2 minutes until they are. Enjoy!
My cupcakes were flat. I would add 1/2 cup of flour extra next time. And, I needed a full pound of powdered sugar to thicken up the frosting. Taste is great! And, the brown sugar is an excellent addition to the frosting.
Thanks for sharing your modifications. Sorry they came out flat, but I’m glad they still tasted good! Thanks for stopping by!
Hiya, lovely photos the cupcakes look Amazing! Just wondering what I could replace the apple sauce with? I’m from New Zealand and we don’t really have it unless it’s for roast pork Lol!
Hi Jess! You could swap the applesauce for an equal amount of vanilla yogurt or pumpkin puree. Thanks for stopping by! Enjoy!
I wanted to ask u a similar question if its ok to use grated apple instead of apple sauce.
Hi, Adela. That should work. Grate the apple really fine and include the juices. Enjoy!
Hi Im from Germany and I tried these Cupcakes and they were totally flat. And I used fresh opened Baking soda. may it be that used self rising flour instead of normal flour? I really will add banking powder next time. Nevertheless thanks for the nice recipe.
Karl
Hi, Karl. It is all purpose flour, not self rising. If you do try it with self rising please let me know how it goes. These cupcakes do not have a high dome. Each time I’ve made them they come out the same, they barely rise over the top of the cupcake liner. Thanks for stopping by. Sorry they didn’t turn out better for you.
Hi I want to make a cake with this recipe, would I have to double my ingredients?
Hi! I would guess that doubling it would make two 9-inch round cakes or one 9×13 cake. This cake recipe does not produce a large rise and it’s rather tender, so I think it might be slightly unstable for a layer cake. If you do try it, please let me know how it turns out. Here are two other carrot cake recipes of mine that make cakes.
Pumpkin Carrot Cake: http://celebratingsweets.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
Healthier Carrot Cake: http://celebratingsweets.com/healthier-carrot-cake-naturally-sweetened-whole-grain/
Is the recipe fine to make a cake out of it?
I’ve never tried it. I would guess that it should work.