Carrot Cupcakes with Brown Sugar Cream Cheese Frosting

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.

If you want to grab your own set of these adorable cups to bake your carrot cupcakes in, click here to get your own! I just love how they are so unique compared to the standard cupcake liner.

If you are looking for another great recipe for your spring time baking, how about these Carrot Cake Zucchini Muffins? The only difference between a muffin and a cupcakes is that it is socially acceptable to eat a muffin for breakfast 🙂

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Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

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• Yield: 24 cupcakes

Ingredients

2 C all purpose flour

1 1/2 Tb 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

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

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Instructions

1.  Preheat oven to 350 degrees.  Line 24 muffin tins with cupcake liners.

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

3.  In your mixer bowl fitted with whisk attachment, beat the eggs on high until light and fluffy.  Decrease the speed to medium, add the oil, sugar and salt.  Decrease speed to low

and gradually add flour mixture.

4.  Remove bowl from the mixer and fold in the carrots and nuts with a rubber spatula.

5.  Divide batter evenly among the cupcakes.  Bake for 25 minutes and cool completely before frosting.

6. Cream the butter and cream cheese together in an electric mixer.  Be sure they are room temp or your frosting will be lumpy.

7. Add the brown sugar and vanilla.  Beat for 2 minutes.  Turn off the mixer and add 2 C of powdered sugar.  Turn the mixer of low speed and allow to incorporate.  Add milk and remaining powdered sugar.  If you want a thinner frosting, add more milk or thicker, 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