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!