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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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Frosting Time 10 minutes
Total Time 50 minutes
Servings 12

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
 

Preheat the oven:

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

Mix dry ingredients:

  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Combine wet ingredients:

  • In a large bowl, whisk together sugar, eggs, oil, sour cream, and vanilla until smooth and creamy.

Add carrots:

  • Fold in the finely grated carrots, making sure they’re evenly distributed.

Combine wet and dry:

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

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.

Cool:

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

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.

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.

Notes

  • 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.