Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
Are you here for the Carrot Cake Cupcakes or the Brown Sugar Cream Cheese Frosting? Either way, you will be leaving here a happier person. Moist and fluffy, lightly spiced carrot cake cupcakes topped with a rich and luxurious cream cheese frosting – this is what dreams are made of!
Carrot cake was my most requested birthday cake as a child, I have always loved it! So, maybe I’m a little biased, but I can’t imagine that you won’t love these cupcakes. I’ve made this recipe multiple times, and these are always met with rave reviews. Plus, the special twist of adding brown sugar to a typical cream cheese frosting makes these extra special.
Ingredients
Cupcakes:
1 cup all purpose flour see note
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon increase to 2 teaspoons, if desired
1/4 teaspoon salt
1/3 cup vegetable or canola oil
1/4 cup unsweetened applesauce
1/3 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups FINELY grated carrots (loosely measured, not packed) about 2 medium carrots
1/3 cup finely chopped walnuts optional
Frosting:
8 ounces cream cheese softened to cool room temp
4 tablespoons unsalted butter softened to cool room temp
3/4 cup brown sugar, light or dark make sure it's really fresh
2 cups powdered sugar plus more if needed
1/2 teaspoon pure vanilla extract
1 teaspoon molasses optional, see note
Instructions
Cupcakes:
Preheat oven to 350°F. Line a 12 count muffin tin with paper liners. Set aside.
Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and stir with a rubber spatula until combined. Stir in carrots and nuts (if using).
Divide batter evenly among 12 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.
Frosting and assembly:
Place the butter, cream cheese and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes at medium speed. If necessary, scrape the sides of the bowl and the beater, then beat a little longer. Let this mixture sit for 5 minutes, to allow the brown sugar to absorb into the wet ingredients (this is to avoid grittiness).
Add the powdered sugar, vanilla and molasses (if using) and beat until smooth and creamy, scraping the beater and sides of the bowl periodically. If you prefer the frosting thicker, add more powdered sugar until you reach your desired consistency (this frosting is on the thinner side). Lastly, give it a mix on high speed for one full minute.
Spread the frosting on top of each cupcake (I used a pastry bag and open star decorating tip, but you could also spread it on with a butter knife). I like to store these cupcakes in the fridge, and bring to room temp before serving.
Carrot cake was my most requested birthday cake as a child, I have always loved it! So, maybe I’m a little biased, but I can’t imagine that you won’t love these cupcakes. I’ve made this recipe multiple times, and these are always met with rave reviews. Plus, the special twist of adding brown sugar to a typical cream cheese frosting makes these extra special.
Ingredients
Cupcakes:
1 cup all purpose flour see note
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon increase to 2 teaspoons, if desired
1/4 teaspoon salt
1/3 cup vegetable or canola oil
1/4 cup unsweetened applesauce
1/3 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups FINELY grated carrots (loosely measured, not packed) about 2 medium carrots
1/3 cup finely chopped walnuts optional
Frosting:
8 ounces cream cheese softened to cool room temp
4 tablespoons unsalted butter softened to cool room temp
3/4 cup brown sugar, light or dark make sure it's really fresh
2 cups powdered sugar plus more if needed
1/2 teaspoon pure vanilla extract
1 teaspoon molasses optional, see note
Instructions
Cupcakes:
Preheat oven to 350°F. Line a 12 count muffin tin with paper liners. Set aside.
Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and stir with a rubber spatula until combined. Stir in carrots and nuts (if using).
Divide batter evenly among 12 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.
Frosting and assembly:
Place the butter, cream cheese and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes at medium speed. If necessary, scrape the sides of the bowl and the beater, then beat a little longer. Let this mixture sit for 5 minutes, to allow the brown sugar to absorb into the wet ingredients (this is to avoid grittiness).
Add the powdered sugar, vanilla and molasses (if using) and beat until smooth and creamy, scraping the beater and sides of the bowl periodically. If you prefer the frosting thicker, add more powdered sugar until you reach your desired consistency (this frosting is on the thinner side). Lastly, give it a mix on high speed for one full minute.
Spread the frosting on top of each cupcake (I used a pastry bag and open star decorating tip, but you could also spread it on with a butter knife). I like to store these cupcakes in the fridge, and bring to room temp before serving.
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