Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

These Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting are moist, warmly spiced, and topped with a silky, caramel-kissed frosting that takes them over the top. Every bite blends tender carrot cake and rich cream cheese sweetness — the perfect mix of comfort and indulgence in cupcake form.

Why You Will Love This Recipe

You’ll love these Carrot Cake Cupcakes because they’re soft, flavorful, and beautifully balanced — not too sweet, not too heavy. The brown sugar cream cheese frosting adds depth with its toffee-like notes, turning a simple homemade cupcake into something bakery-level. They’re easy to make, freeze well, and are perfect for spring gatherings, holidays, or cozy weekends.

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

Carrot cake has long been a classic — that perfect mix of spice, sweetness, and comfort. Turning it into cupcakes makes it even better: easier to share, faster to bake, and ideal for any occasion.

These Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting capture everything you love about the original dessert — moist crumb, rich spice, and creamy tang — but with a twist. The brown sugar frosting gives them a deeper, almost caramel-like flavor that’s smooth, silky, and unforgettable.

The heart of a good carrot cake lies in its texture. Finely grated carrots melt into the batter, keeping it moist and tender without turning soggy. The combination of oil and sour cream ensures the cupcakes stay soft for days, while a touch of vanilla rounds out the flavor.

Unlike overly dense carrot cakes, these cupcakes strike the perfect balance: fluffy yet rich, with a delicate crumb that pairs beautifully with the creamy frosting. The warm cinnamon brings a comforting spice that feels like home, without overpowering the sweetness.

The frosting deserves its own spotlight. By blending brown sugar into a classic cream cheese base, you get a unique depth — buttery, slightly molasses-kissed, and perfectly tangy. It’s luscious but not too sweet, which lets the cupcake flavor shine through.

Each bite is layered in contrast — the moist, lightly spiced cake beneath a cloud of brown sugar cream cheese frosting that’s rich and smooth.

They’re elegant enough for a holiday dessert table but simple enough for an afternoon treat. The smell alone while baking — warm cinnamon, sugar, and vanilla — will make your kitchen feel like pure comfort.

What’s more, these cupcakes are fail-proof. No special equipment or fancy techniques, just simple steps and pantry staples.

You can frost them high and swirly for a showstopping look, or spread it simply for a rustic homemade feel. Either way, they deliver bakery flavor without bakery fuss.

They also travel well, making them ideal for potlucks, office gatherings, or Easter brunches. And because they use oil instead of butter, they stay moist even after a couple of days — no dry crumbs here.

If you’ve been searching for a carrot cake recipe that’s easy, reliable, and seriously delicious, this one will quickly become your go-to. These cupcakes bring together everything people love about carrot cake — moist texture, rich spice, and dreamy frosting — all wrapped up in one perfect handheld dessert.

Servings & Time

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Cook Time: 20–22 minutes

• Frosting Time: 10 minutes

• Total Time: About 50 minutes

Ingredients

For the Cupcakes:

• 1¼ cups all-purpose flour

• ½ teaspoon + ⅛ teaspoon baking soda

• ½ teaspoon + ⅛ teaspoon baking powder

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• 1 cup granulated sugar

• 2 large eggs

• ½ cup canola oil (or any neutral vegetable oil)

• ¼ cup sour cream (light is fine)

• ½ teaspoon vanilla extract

• 1½ cups finely grated carrots

For the Frosting:

• 8 ounces cream cheese, softened

• ½ cup (1 stick) butter, softened

• ⅔ cup brown sugar

• 2 teaspoons vanilla extract

• Dash of salt

• 3 cups powdered sugar (adjust for preferred consistency)

Instructions

1. Preheat the oven:
   Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

3. Combine wet ingredients:
   In a large bowl, whisk together sugar, eggs, oil, sour cream, and vanilla until smooth and creamy.

4. Add carrots:
   Fold in the finely grated carrots, making sure they’re evenly distributed.

5. Combine wet and dry:
   Gently add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain — don’t overmix.

6. Fill and bake:
   Divide batter evenly among cupcake liners, filling each about ⅔ full.
   Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:
   Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. Make the frosting:
   In a large bowl, beat softened cream cheese and butter until smooth. Add brown sugar, vanilla, and salt.
   Gradually mix in powdered sugar, 1 cup at a time, until fluffy and spreadable.

9. Frost the cupcakes:
   Once cupcakes are completely cool, frost generously using a piping bag or offset spatula.
   Optionally sprinkle a bit of cinnamon or chopped nuts on top for garnish.

Tips

• For extra flavor:
  Add a pinch of nutmeg or ginger to the batter for more warmth.

• Texture variation:
  Stir in ¼ cup of crushed pineapple or chopped pecans for a more traditional carrot cake feel.

• Storage:
  Store frosted cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving.

• Make ahead:
  Bake cupcakes a day in advance and frost just before serving to keep them fresh.

• Frosting consistency:
  For thicker frosting, add more powdered sugar; for a creamier texture, add a tablespoon of milk.