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!
Samantha
I’ve replaced the apple sauce with Greek Yogurt (I just can’t stand applesauce), but I’m looking for a way to swap out the oil as well to bring the calories down. Normally I swap oil with Yogurt though, so now I’m not sure what to do! haha What is the purpose of the apple sauce and the oil in the recipe? Maybe if I know that I can figure out a way around them.
Celebrating Sweets
The applesauce adds moisture and a touch of natural sweetness. The oil gives the cupcakes texture and moisture (the fat is necessary to keep them from being dense and rubbery). I would recommend using at least some oil (even if you swap it for a “healthier” oil). Mashed banana or pumpkin puree could be a substitute for the applesauce as well.
Ray
Do you have go add the apple sauce?
Maura Lacelle
The carrot cake is so moist and delicious. Thanks
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Stephanie Amber
Loved these so much! Would this recipe work as a 6in cake as well?
Allison
I’m glad you enjoyed them! Yes, you can use it to make a 6-inch cake, but you’ll likely need at least two (if not three?) layers. Enjoy!
little man taha
yummy yummy
do my little dancey dance
Tiffany
Has anyone made this into a 9×13 cake? Just made the cupcakes and they are amazing!!!
Peggy
Do you think this frosting would be good on banana bars? I usually make plain cream cheese but want to try something different.
Allison
That would be delicious! Enjoy!
Alissa
Hi! These are the best carrot cakes cupcakes. They are actually the only ones that I like. I made them for my family & they all loved them so much that they want me to make a layered cake. How many times would I need to make this batter for a 3-layer, probably 8-inch cake?
Allison
Hi, Alissa. I’d recommend doubling the recipe and splitting the batter between three 8-inch pans. Start checking the cakes around 18 minutes, then every couple minutes until a toothpick inserted into the center comes out clean. Enjoy!
Ashley
Is it possible to use a mini loaf pan instead of making cupcakes? Would I adjust the baking time?
Allison
Yes, you’ll likely need to increase the bake time. I’m not sure what size your loaf pans are, but I would recommend filling them about two thirds full. Enjoy!
Sophia
These are the best cupcakes ever!!
Allison
Thanks, Sophia! I’m glad you enjoyed them.
Kathryn
Absolutely Delicious!
Perfect little treat for any occasion.
The worst part is grating the carrots. I use to thermomix, its more efficient. After a day or two the cupcakes have a sticky feeling on the top which is kind of delightful. These cupcakes get eaten so quickly in my house even when I make 3 batches! For an alternate to the apple sauce I use milk. 🙂
Delicious! 5 Stars 🙂