Carrot Cake Cupcakes
These carrot cake cupcakes are everything you love about the classic cake— perfectly moist, comforting flavors, and topped with a creamy brown butter cream cheese frosting. They’re made in one bowl and are incredibly easy to make!
Why You’ll Love This Recipe
These carrot cake cupcakes are mini versions of our favorite carrot cake. They’re super easy to make, spiced with a hint of cinnamon, and the cream cheese frosting takes them to the next level. The best part is that the recipe can easily be doubled to make 24 cupcakes, so you’ll have plenty to share!
Ingredients You’ll Need
For the Cupcakes
- Vegetable oil
- Granulated sugar
- Brown sugar
- Plain yogurt
- Eggs
- Vanilla extract
- All purpose flour
- Baking soda
- Cinnamon
- Salt
- Peeled and finely grated carrots
For the Frosting
- Softened cream cheese
- Butter
- Vanilla extract
- Powdered sugar
Recipe Tips
Make them ahead: Carrot cake cupcakes can last up to 3 days in an airtight container.
Grate your carrots finely: This will help the cupcakes bake evenly and stay extra moist.
Don’t skip the cream cheese frosting: I mean, is it even a carrot cake without that velvety frosting on top?
Do not overbake: Don’t overbake the cupcakes! Keep an eye on them and check with a toothpick. If it comes out clean or with just a few crumbs, they’re done! Overbaking will make them dry, and we want that perfectly moist texture.
Add-ins: Carrot cake can be customized with different add-ins depending on your preference. You can add walnuts, pecans, or shredded coconut!
Watch how we made them:
How to Make Brown Butter Cream Cheese Frosting
01. Brown the Butter
In a saucepan over medium-low heat, add the butter and melt. Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes. When the butter turns a golden brown and small brown bits appear at the bottom of the pan, take it off the heat, and transfer it to a heat-proof bowl. Place in the freezer for about 15 minutes until solid.
02. Make the Frosting
In the bowl of stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened cream cheese, chilled brown butter, and vanilla until smooth. Gradually add the powdered sugar. Continue mixing until the frosting is fluffy, smooth, and spreadable. If the frosting is too thick, you can add a little milk or heavy cream, a teaspoon at a time, until it reaches your desired consistency.
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Carrot Cake Cupcakes
Ingredients
Cake
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs room temp.
- 2 tbsp plain yogurt
- 1 1/2 cups carrots peeled & finely grated
- 1 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar sifted
Instructions
For the Cupcakes
- Preheat the oven to 350℉.
- In a bowl, whisk together the vegetable oil and sugars, followed by the eggs and yogurt. Then, whisk in the carrots.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Fold into the wet batter until combined. Fold in any add-ins (if using).
- Spoon the batter into cupcake liners filling 2/3 of the way full. Bake at 350°F for 18-20 minutes.
For the Frosting
- In a saucepan over medium-low heat, add the butter and melt. Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes. When the butter turns a golden brown and small brown bits appear at the bottom of the pan, take it off the heat, and transfer it to a heat-proof bowl. Place in the freezer for about 15 minutes until solid.
- In the bowl of stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened cream cheese, chilled brown butter, and vanilla until smooth. Gradually add the powdered sugar. Continue mixing until the frosting is fluffy, smooth, and spreadable. If the frosting is too thick, you can add a little milk or heavy cream, a teaspoon at a time, until it reaches your desired consistency.
- Once the cupcakes have completely cooled, frost and enjoy!
