Name: Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 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; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup sweetened shredded coconut; 1/2 cup chopped pecans or walnuts (optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/4 cup packed light brown sugar; 2 cups powdered sugar; 1 teaspoon vanilla extract

Why You’ll Love Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

These cupcakes are everything you want in a carrot cake, but conveniently portioned in cupcake form. The addition of crushed pineapple and coconut makes them extra moist and flavorful, while the brown sugar cream cheese frosting adds a unique, slightly caramelized sweetness that sets these apart from traditional versions. Whether you’re baking for a special occasion or just because, these cupcakes are guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake Cupcakes:

1 1/4 cups all-purpose flour
1/2 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
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans or walnuts (optional)

For the Brown Sugar Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup packed light brown sugar
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a separate bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract until fully combined.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated carrots, drained pineapple, shredded coconut, and nuts (if using).
Bake: Divide the batter evenly among the cupcake liners. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting: In a large bowl, beat the softened cream cheese, butter, and brown sugar until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
Frost: Once cupcakes are completely cool, spread or pipe the frosting on top.

Servings and timing

Servings: Makes 12 cupcakes
Prep time: 20 minutes
Cook time: 20–22 minutes
Total time: About 45 minutes

Variations

Gluten-Free: Use a gluten-free 1:1 flour substitute.
Nut-Free: Omit the nuts for allergy-friendly cupcakes.
Extra Spiced: Add a pinch of ground ginger or cloves for deeper spice.
Raisin Addition: Fold in 1/3 cup raisins for added sweetness and texture.
Mini Cupcakes: Make mini versions and bake for 12–15 minutes.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 4–5 days. Let them come to room temperature before serving for the best texture. You can also freeze the unfrosted cupcakes for up to 2 months—thaw overnight in the fridge and frost before serving.

FAQs

How do I keep my carrot cupcakes moist?

Using oil, pineapple, and shredded coconut helps retain moisture. Avoid overmixing the batter, and don’t overbake.

Can I make these cupcakes ahead of time?

Yes, you can bake them a day or two in advance and store them unfrosted in the fridge. Frost just before serving.

Can I use store-bought grated carrots?

It’s best to grate fresh carrots, as pre-shredded ones are usually too dry and coarse for baking.

What kind of nuts work best?

Pecans or walnuts both work well, but you can leave them out if you prefer a nut-free option.

Is the brown sugar frosting overly sweet?

No, the brown sugar adds depth without making it too sweet. The tanginess of the cream cheese balances it beautifully.

Can I make these without pineapple?

Yes, you can omit the pineapple, though the cupcakes will be slightly less moist and fruity.

How do I prevent my frosting from being too soft?

Chill the frosting briefly if it gets too soft. Make sure your cream cheese and butter aren’t overly warm before mixing.

Can I pipe this frosting?

Yes, this frosting is pipeable, but for best results, chill it slightly before piping.

Do I need to refrigerate the cupcakes?

Yes, because of the cream cheese frosting, they should be kept refrigerated.

Can I double the recipe?

Absolutely. This recipe scales well—just make sure to bake in batches or use two cupcake tins.

Conclusion

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting offer a perfect blend of comforting spices, moist texture, and rich frosting. Whether you’re celebrating something special or just craving a sweet homemade treat, these cupcakes are sure to be a hit. Simple to make and bursting with flavor, they deserve a spot in your regular baking rotation