These Carrot Cupcakes with Brown Sugar Cream Cheese Frosting are incredibly moist, full of warm spices, and topped with the dreamiest frosting ever.
Whether you’re celebrating a holiday or just craving something sweet, these cupcakes are easy to make and sure to impress!
Why You’ll Love These Carrot Cupcakes
Super moist texture – thanks to shredded carrots
Rich flavor – with cinnamon, nutmeg, and brown sugar
Easy to make – simple ingredients and straightforward steps
Crowd-pleasing – perfect for Easter, birthdays, or anytime treats
Luscious frosting – brown sugar adds a caramel-like depth to classic cream cheese frosting
Freezer-friendly – great for making ahead
What You’ll Need (Ingredient Highlights)
For the Carrot Cupcakes:
All-purpose flour – the base of the cupcakes
Granulated sugar – sweetness in the batter
Brown sugar – adds moisture and flavor
Baking powder and baking soda – for lift
Salt – enhances flavors
Ground cinnamon and nutmeg – classic warm spices
Vegetable oil – keeps cupcakes tender
Eggs – provide structure and richness
Vanilla extract – adds depth
Shredded carrots – the star ingredient
For the Brown Sugar Cream Cheese Frosting:
Cream cheese – softened to room temperature
Butter – adds creaminess
Brown sugar – gives a caramel-like sweetness
Powdered sugar – for smoothness
Vanilla extract – enhances the flavor
Pro Tips Before You Start
Use freshly shredded carrots – not pre-shredded for best moisture and flavor
Don’t overmix the batter – mix until just combined
Use room temperature cream cheese and butter for a smooth, creamy frosting
Allow cupcakes to cool completely before frosting
Chill frosting if it feels too soft before piping
How to Make Carrot Cupcakes with Brown Sugar Cream Cheese Frosting
Preheat and prepare pans
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Mix dry ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients
In another bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients
Add the wet ingredients to the dry ingredients and stir just until combined.
Add carrots
Gently fold in the shredded carrots until evenly distributed.
Fill and bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely.
Make the frosting
Beat cream cheese and butter until creamy. Add brown sugar, powdered sugar, and vanilla.
Beat until smooth and fluffy.
Frost the cupcakes
Once cupcakes are completely cool, pipe or spread the frosting over the tops. Enjoy!
What to Serve It With
A glass of cold milk or hot coffee
Fresh fruit salad for a light side
Easter brunch spread with savory dishes
As a sweet treat at picnics or potlucks
Next to other spring desserts like lemon bars or strawberry shortcake
Variations / Substitutions
Add chopped walnuts or pecans for extra crunch
Mix in raisins or shredded coconut for added texture
Use a spice blend like pumpkin pie spice instead of cinnamon and nutmeg
Substitute part of the oil with applesauce for a slightly lighter version
Top with toasted coconut or crushed nuts for decoration
Storage & Leftovers
Fridge: Store frosted cupcakes in an airtight container for up to 5 days
Freezer: Freeze unfrosted cupcakes for up to 2 months; frost after thawing
Best served: Bring cupcakes to room temperature before eating for the best flavor and texture
Frosting: Can be made ahead and refrigerated separately for 2–3 days
FAQs
Can I use pre-shredded carrots?
Freshly shredded carrots are best for moisture and flavor, but pre-shredded can be used in a pinch.
Can I make these cupcakes into a cake?
Yes! Pour the batter into a greased 9×9″ pan and bake for 30–35 minutes.
What kind of brown sugar should I use?
Light brown sugar works perfectly, but dark brown sugar will give an even deeper caramel flavor.
Can I freeze these cupcakes?
Absolutely! Freeze the cupcakes unfrosted, then thaw and frost before serving.
Is the frosting overly sweet?
No, the brown sugar adds depth without being cloyingly sweet.
Can I use butter instead of oil?
Oil is preferred for moistness, but melted butter can be used if desired.
How long does the frosting stay good?
Stored in the fridge, the frosting will stay fresh for about 3–4 days.
Final Thoughts
These Carrot Cupcakes with Brown Sugar Cream Cheese Frosting are the perfect combination of cozy spices, moist cake, and luscious frosting.
Whether you’re celebrating a special event or just craving a homemade treat, these cupcakes will become a new favorite!
