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!
Carly
These look divine!! Carrot cake is my favorite. I love this recipe! Nice switch up on the frosting by using brown sugar!
Celebrating Sweets
Thanks, Carly!
Bonnie
i used baking soda as the recipe suggested and they were a total flop , perhaps i needed to used baking powder ?
Celebrating Sweets
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.
Sue Ellen
Will you please explain in greater detail the term “cup scant 1/3”?
Celebrating Sweets
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.
Julie @ Julie's Eats & Treats
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!
Celebrating Sweets
Thanks, Julie!
Antojo en tu cocina
Y love it!! I need try this right now!!
You can visit my page, if you want it 🙂
Celebrating Sweets
Thanks for stopping by!
Jess @ whatjessicabakednext
These carrot cake cupcakes look delish! Love the brown sugar cream cheese frosting – so decadent and tasty! 😀
Celebrating Sweets
Decadent indeed! Thanks, Jess! 🙂
Sarah Peterson
I’ve made these twice… one for my workplace and once for my husband’s. Both times they were wonderful with rav reviews. Thanks!
Celebrating Sweets
Sarah, I’m so happy to hear that! Thanks for taking the time to come back and let me know. Happy baking!
Caitlin R
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.
Celebrating Sweets
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!
Mary
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.
Celebrating Sweets
Thanks for sharing your modifications. Sorry they came out flat, but I’m glad they still tasted good! Thanks for stopping by!
Jess Bakes
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!
Celebrating Sweets
Hi Jess! You could swap the applesauce for an equal amount of vanilla yogurt or pumpkin puree. Thanks for stopping by! Enjoy!
Adela Park
I wanted to ask u a similar question if its ok to use grated apple instead of apple sauce.
Celebrating Sweets
Hi, Adela. That should work. Grate the apple really fine and include the juices. Enjoy!
Karl Sass
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
Celebrating Sweets
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.
Chanel
Hi I want to make a cake with this recipe, would I have to double my ingredients?
Celebrating Sweets
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: https://celebratingsweets.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
Healthier Carrot Cake: https://celebratingsweets.com/healthier-carrot-cake-naturally-sweetened-whole-grain/
J.J.
Is the recipe fine to make a cake out of it?
Celebrating Sweets
I’ve never tried it. I would guess that it should work.