Brown Sugar Cream Cheese Frosted Carrot Cupcakes

My Carrot Cupcakes with Brown Sugar Cream Cheese Frosting are a perfect spring dessert—easy to make and wonderfully moist. The cream cheese frosting gains extra depth from brown sugar, adding a rich caramel note. Read on to learn how to bake these carrot cupcakes and make the frosting.

These cupcakes have been in my baking rotation for over a decade and are always a hit. The crumb is moist without becoming dense, a common pitfall with carrot cakes. I include toasted pecans in the batter for texture and flavor, but you can omit them if you prefer.

What to put on top of carrot cake?

Cream cheese frosting is the classic topping—the slight tang balances the warm spices in the cake. This brown sugar version adds a more complex, slightly caramelized sweetness. You could also try a lemon cream cheese frosting for a brighter finish, and garnish with toasted pecans or walnuts for crunch.

How long to bake carrot cake cupcakes?

For standard-size cupcakes baked at 350°F (175°C), plan on 23–25 minutes. Check by gently touching the tops—if they spring back, they’re done. If they feel soft, give them a couple more minutes. Avoid overbaking to keep the cupcakes tender and moist.

How long do carrot cupcakes last?

Uncovered at room temperature, cupcakes stay fresh for up to 8 hours. After that, store them in an airtight container for 3–4 days. Refrigerating the airtight container will extend freshness by a few more days.

Can you freeze carrot cupcakes?

Yes—freeze unfrosted cupcakes for best results. Wrap each cupcake individually to prevent freezer burn and frost them only after thawing. This keeps the frosting texture intact and avoids excess moisture.

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

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Print Recipe

• Yield: 24 cupcakes

Ingredients

• 2 C all-purpose flour
• 1 1/2 Tb ground cinnamon
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 4 large eggs
• 3/4 C canola oil
• 2 C sugar
• 1 tsp kosher salt
• 1 pound freshly grated carrots
• 3/4 C toasted pecan or walnut pieces (optional)

Brown Sugar Cream Cheese Frosting

• 1 1/2 C butter, room temperature
• 8 oz cream cheese, room temperature
• 1/4 C brown sugar
• 1 t vanilla
• 3 T milk
• 5 C powdered sugar (adjust for desired thickness)

Instructions

1. Preheat oven to 350°F (175°C). Line 24 muffin tin cups with cupcake liners.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high until light and fluffy. Reduce speed to medium and add the oil, sugar, and salt. Lower speed to low.

4. Gradually add the flour mixture, mixing just until combined.

5. Remove the bowl from the mixer and fold in the grated carrots and nuts (if using) with a rubber spatula.

6. Divide the batter evenly among the prepared cupcake liners. Bake about 25 minutes or until a toothpick comes out clean and the tops spring back. Cool completely before frosting.

7. For the frosting: cream the butter and cream cheese together in an electric mixer until smooth—both should be at room temperature to avoid lumps.

8. Add the brown sugar and vanilla and beat for 2 minutes. Turn off the mixer and add 2 cups of powdered sugar, then mix on low to incorporate. Add the milk and remaining powdered sugar until you reach your preferred consistency. For thinner frosting add more milk; for thicker frosting add more powdered sugar.

• Author: Carole Jones

Nutrition

• Serving Size: 1/24th
• Calories: 454
• Sugar: 47g
• Sodium: 142mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 71mg