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Carrot Cupcakes with Brown Sugar Cream Cheese Frosting

Yummy Eats Daily
Moist, warmly spiced carrot cupcakes topped with a luscious brown sugar cream cheese frosting. These cupcakes are easy to make and perfect for spring gatherings, birthdays, or anytime you crave a cozy treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 370 kcal

Ingredients
  

For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots

For the Frosting:

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F and line a 12-cup muffin tin.
  • In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, whisk oil, eggs, and vanilla.
  • Add wet ingredients to dry and stir until just combined. Fold in carrots.
  • See full steps with tips & photos → https://p4pd.org/carrot-cupcakes-with-brown-sugar-cream-cheese-frosting/

Notes

  • For extra texture and flavor, try adding chopped walnuts, pecans, or raisins to the batter.
  • You can make the cupcakes a day in advance; just store them unfrosted in an airtight container.
  • The frosting can be made ahead and stored in the fridge for up to 3 days—bring to room temp before using.