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Carrot Cake Cupcake with Brown Sugar Cream Cheese Frosting
Benchi

Carrot Cake Cupcake Recipe with Brown Sugar Cream Cheese Frosting

Perfect carrot cake cupcakes with a rich brown sugar cream cheese frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 18 cupcakes
Course: Dessert: Cakes and Cupcakes
Cuisine: American
Calories: 346
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (or canola oil)
  • 1/4 cup sour cream (light is fine)
  • 1/2 tsp vanilla extract
  • 1 1/2 cups finely grated carrots
  • 8 oz cream cheese (softened to room temperature)
  • 1/2 cup butter (softened)
  • 2/3 cup brown sugar
  • 2 tsp vanilla
  • dash salt
  • 3 cups powdered sugar (more or less)

Equipment

  • muffin tins

Method
 

Instructions
  1. Wash, peel, and grate carrots. Place 18 cupcake liners in muffin tins. Preheat your oven to 350 degrees.
  2. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
  3. In a large mixing bowl, beat sugar, eggs, and oil with an electric mixer at medium-high speed 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.
  4. Fill paper lined cupcake pans half full of cupcake batter. Bake at 350° for 18-20 minutes. Let cool in the muffin tin for 3-5 minutes, then place cupcakes on a wire rack to cool completely.
  5. 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.
  6. Transfer frosting into a piping bag. Use a large star tip to frost cooled cupcakes.