Carrot Cupcakes with Brown Sugar Cream Cheese Frosting

Carrot Cupcakes with Brown Sugar Cream Cheese Frosting



  • 1 1/4 cups flour
  • 1/2 tsp + 1/8 tsp baking soda
  • 1/2 tsp + 1/8 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup sour cream light is fine
  • 1/2 tsp vanilla
  • 1 1/2 cups finely grated carrots


  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 2/3 cup brown sugar
  • 2 tsp vanilla
  • dash of salt
  • 3 cups powdered sugar more or less


  • Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
  • In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
  • Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
  • For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.


Optional: These are great with our Pineapple Curd piped into the middle on the cupcakes. Before frosting, make a small hole in the middle of the cupcake and fill with the pineapple curd.  If you don’t have a piping bag, you can place the curd in a ziplock bag and snip one corner to make your own!

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