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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.
Prep Time20 minutes
Cook Time20 minutes
Frosting Time10 minutes
Total Time50 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.