My Carrot Cupcakes with Brown Sugar Cream Cheese Frosting are the perfect spring dessert recipe! They are easy to make and the cupcakes are super moist. The cream cheese frosting recipe is extra fabulous with the addition of brown sugar, which gives it a whole new layer of flavor. Scroll on down to learn how to make carrot cupcakes…
These cupcakes have been in my dessert rotation for the past 12 years and they continue to be a home-run every time I make them. The cake is perfectly moist without being too dense, which many carrot cakes tend to be. Yes, I use pecans in my cupcakes, but feel free to leave them out if they aren’t your thing.
What to put on top of carrot cake?
The classic choice is a cream cheese frosting because the tartness of the cream cheese pairs well with the warm spices in the carrot cake. You can use a brown sugar cream cheese frosting like this one, or a lemon cream cheese frosting also goes well. You can top the frosting with some toasted pecans or walnuts as well.
How long to bake carrot cake cupcakes?
If you are using standard sized cupcake liners and baking cupcakes at 350 degrees, 23-25 minutes will be the perfect timing. Test your cupcakes by gently touching their tops. If they spring back, they are done. If they don’t, give them another couple minutes. Do not overbake your cupcakes or they will dry out and lose everything that makes them phenomenal.
How long do carrot cupcakes last?
You can keep your carrot cupcakes uncovered for up to 8 hours. Any longer than that and you will want to put them into an airtight container, where they will be fresh for another 3-4 days. If you want them to last even longer, put that airtight container in the fridge to add a couple more days on that timeline.
Can you freeze carrot cupcakes?
Absolutely, you can freeze carrot cupcakes but if you are going to do this, don’t frost them. Wait to frost them until after you have removed them from the freezer and they have thawed. When you do freeze these cupcakes, it is best to individually wrap each one to keep frost from forming on them.
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Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
- Yield: 24 cupcakes
- 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
Joy the Baker says
Your cupcakes are just darling!! I’m so glad you enjoyed the cream cheese frosting recipe! You’re right, it does make a ton! When I’m feeling lazy, I spread extra frosting on graham crackers and call it a cookie! So yum!
Beautiful cupcakes! I love, love how you frosted them! Just stunning! I am glad you enjoyed the cake.