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!
Jessica
Do you think freezing them for say 2 hrs and then thawing would work? I want to make these for an event but I think we might have limited fridge space
Celebrating Sweets
Yes, that should work. I wouldn’t leave them much longer than 2 hours, though – you don’t want them to freeze solid. Enjoy!
Stef
That brown sugar cream cheese frosting is to die for! Making carrot cake that way from now on.
Linda
I do love carrot cake with plenty of cream cheese frosting so these cupcakes are calling my name! And the addition of that brown sugar into the frosting sounds sensational. My husband is already thanking you because he knows I want to try them and carrot cake anything is his favorite.
Michelle Hart
My brother loves carrot cake , so I made your cupcakes and they were a huge hit!!! Recipe and comments were perfect!
I can’t wait to make the carrot cake sandwich cookies.
Thank you!!
Celebrating Sweets
Wonderful! I’m so happy to hear that. Thanks for taking the time to comment. 🙂 -Allison
Christi
If I could give this 10 stars I would! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Cupcakes and the brown sugar frosting were a huge hit for my dad’s 60th!
Celebrating Sweets
Thanks for the kind review, Christi! I’m glad you enjoyed them. 🙂 -Allison
Natalie
This frosting sounds so good! Has anyone tried it on pumpkin bars?
Celebrating Sweets
Hi, Natalie. I have not, but I would guess that it will taste AMAZING! I might need to get working on that recipe. Haha. Enjoy! -Allison
Gina Bosco
I made these for our Thanksgiving dinner yesterday (Canada) . Followed your instructions to a Tee…turned out perfect! Added little pumpkins on top from Wilton. Everyone raved about them, even the people that turn their nose on carrot cake raved about them….thought I purchased them from a cupcake shop. Thank you for the great recipe….definitely a keeper!
Celebrating Sweets
I’m so happy to hear that! Thanks for taking the time to comment. 🙂 -Allison
Steph
Awesome recipe!! Cupcakes were super moist and I think cream cheese frosting is much better with brown sugar. Do you have a recipe written up for a cake version instead of cupcakes? Not sure how much or how long I would bake for a cake.
Celebrating Sweets
Thanks for the kind review! I have a Pumpkin Carrot Cake recipe, but it is slightly different. Here it is: https://celebratingsweets.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
Mel
Any alternative for apple sauce?
Celebrating Sweets
Maybe something like vanilla or apple yogurt? Something that will add moisture and a touch of sweetness.
Wendy Brathwaite
Hi there. Making these for Xmas. Will I need to tweak if I use a mini cup cake pan?
Celebrating Sweets
You’ll need to reduce the bake time. Enjoy!
Bonnie
I want to try these for a get-together on Saturday. I have time today (Tues) to make up some of the ingredients. Will the frosting be okay made in advance and stored in the fridge? I can do that with regular CC frosting, but wasn’t sure about adding brown sugar if it would change the consistency where it might not hold that long?
Celebrating Sweets
Yes, that will be fine. Enjoy!