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The Best Carrot Cake Cupcakes

Broken Oven Baking Company
This recipe makes the BEST Carrot Cake Cupcakes! They're easy, deliciously spiced, moist & topped with browned butter cream cheese frosting!
5 from 3 votes
Prep Time 25 mins
Cook Time 20 mins
Cooling Time 30 mins
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine American
Servings 18 cupcakes
Calories 370 kcal


  • Cupcake pan
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring spoons
  • Kitchen scale or measuring cups
  • Grater
  • Sifter
  • Piping bag
  • Piping tip


Carrot Cake Batter

  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ cup canola or vegetable oil
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • 2 tablespoons sour cream room temperature
  • 2 tablespoons unsweetened applesauce room temperature
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • teaspoon ground cloves
  • teaspoon ground cardamom
  • cups shredded carrots about 3 medium/large carrots

Cream Cheese Frosting

  • ½ cup (1 stick) unsalted butter browned and cooled
  • 8 oz (1 block) cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar


  • Preheat oven to 350°F and fill cupcake pans with 18 cupcake liners.
  • In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce - mixing after each addition.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Sift the dry ingredients into the wet ingredients and gently mix with a spatula until only a couple of flour streaks are visible.
  • Fold the shredded carrots into the batter.
  • Fill cupcake liners ~⅔ full and bake one pan at a time for about 20 minutes, or until a toothpick inserted in the middle of one comes out clean. After 10 minutes, move the cupcakes from the pan to a cooling rack.

Cream Cheese Frosting

  • Place the butter in a pan over medium heat. Stir until the butter browns and gives off a nutty aroma. Let it cool.
  • Mix the cream cheese in a large bowl until smooth. Stir in the cooled brown butter, vanilla extract and powdered sugar. Mix very well.
  • Pipe or spread frosting on the cooled cupcakes. Enjoy!


Accurate Measurements: Use a food scale to weigh the flour in grams (see metric tab). If using measuring cups, spoon the flour into the cups and level it off with a straightedge (do not pack it).
Storage: Store unfrosted cupcakes at room temperature for up to 3 days or wrapped in the freezer for up to 1 month. Store frosted cupcakes in the refrigerator for up to 1 week.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.


Calories: 370kcalCarbohydrates: 53gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 49mgSodium: 189mgPotassium: 124mgFiber: 1gSugar: 39gVitamin A: 3667IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!