Carrot Cupcakes with Brown Sugar Cream Cheese Frosting

"These moist, simple and naturally orange tinted cupcakes engage your senses with an aromatic balance of spices and topped with this AH-mazing brown sugar cream cheese frosting."
-- @thefreshcooky
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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 18 cupcakes

Recipe Card

Carrot Cake Cupcakes


  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon rounded baking soda
  • 1/2 teaspoon rounded baking powder
  • 1/4 teaspoon salt
  • 1 cup cane sugar
  • 2 large eggs
  • 1/2 cup oil
  • 1 1/2 cups finely grated carrots
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/4 chopped walnuts

To Make the Carrot Cupcakes


  • Step 1

    Preheat oven to 350ºF. Line a muffin tin with liners and spray lightly with non-stick spray.

  • Step 2

    Whisk flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside. Beat sugar, eggs, and oil on medium speed in a stand mixer, about 2 minutes, until thick and foamy. Add grated carrots, sour cream, and vanilla and mix well. Reduce mixer speed to low and slowly mix in dry ingredients until just incorporated.

  • Step 3

    Pour batter into prepared muffin tin until each is just over half full. Bake 18-20 minutes until tops spring back when lightly touched. (If making mini cupcakes, bake 15-16 minutes.) Remove from oven to cool in pan for a few minutes, then transfer to wire rack to cool completely.

For the Brown Sugar Cream Cheese Frosting


  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2/3 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • 3 cups powdered sugar, plus more as needed
  • 2 tablespoons walnuts, chopped, for topping, optional

To Make the Brown Sugar Cream Cheese Frosting

  • Step 1

    Beat together cream cheese, butter and brown sugar on medium-high speed until light and smooth, about 2 minutes. Let sit for 5-10 minutes until brown sugar completely dissolves. Mix in vanilla, salt, and powdered sugar. Add sugar as needed to make a thick, spreadable frosting. Whip until smooth, light, and creamy.

  • Step 2

    Fill a piping bag with a large star tip or use an offset spatula to frost cooled cupcakes.

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