Brown Sugar Carrot Cupcakes With Cream Cheese Frosting
This moist carrot cake has a richer flavor than most because it's made with brown sugar. This delicious carrot cupcake is topped with a cream cheese frosting.
Equipment
- Digital Food Scale
- Stand Mixer
- Cupcake Pans
- Cupcake Liners
Ingredients
Batter
- 170 grams carrots (finely grated)
- ½ cup canola oil
- 113 grams light brown sugar (packed)
- 113 grams cane sugar
- 2 large eggs
- 191 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Frosting
- 113 grams salted butter (softened)
- 113 grams cream cheese
- 340 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a cupcake liner with cupcake liners.
- To make the batter: Grate the carrots using a fine grater and add into a large mixing bowl.
- Add the canola oil, light brown sugar, cane sugar, and eggs.
- Mix on low until combined.
- Add in the flour, baking powder, salt, cinnamon, and nutmeg.
- Scoop cupcake batter into the cupcake pan, fill them three-quarters full.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, and vanilla extract.
- Mix on low to combine, then speed mixer up to high for 2 to 3 minutes or until light and fluffy. Make sure to scrape down the sides of the bowl part way through mixing to ensure you have a smooth frosting.
- Transfer to a piping bag with Ateco tip #808. Frost cupcakes by piping a large dollop on top.
- Store under a cake dome or in an airtight container in the fridge for up to 3 days.
Video
Notes
Tips
- Always weigh your ingredients for the best results.
- Use a fine grater for grating the carrots. This will help give the best texture in your carrot cake.
- You can make the carrot cake batter in a mixing bowl, with a hand mixer or in a stand mixer. It's a super flexible recipe and comes together easily.
- Make sure you are using the best cinnamon - as cinnamon is an important ingredient in carrot cake.
- You do not need to frost these with a piping bag, you can also just use a spatula or butter knife.
- Because these are topped with cream cheese frosting, they need to be stored in the fridge. They should also still be in an airtight container as well.
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in the center comes out clean.
Nutrition
Calories: 441kcalCarbohydrates: 61gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 57mgSodium: 237mgPotassium: 102mgFiber: 1gSugar: 47gVitamin A: 2769IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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