Brown Sugar Carrot Cupcakes

I am beyond excited to share this recipe today! I have been holding onto this recipe until fall, as these are the perfect fall carrot cupcakes. Behold – my Brown Sugar Carrot Cupcakes recipe. Seriously, this is probably one of my all time favorite recipes now, it’s so good! You guys are going to want to make this today!

carrot cupcakes recipe, carrot cupcakes cream cheese frosting, carrot cupcakes gluten free, the best carrot cupcakes, easy carrot cupcakes, carrot cupcakes recipe easy, carrot cake cupcakes easter

This moist carrot cake uses both brown sugar and cane sugar, and I added a pinch of nutmeg into this one in addition to cinnamon (that I always use in carrot cake). And I topped these off with a cream cheese frosting (as god intended – catch that reference anyone? My favorite scene from Orange is the New Black, early seasons can’t remember but please watch it – as he disses red velvet which is amazing).

My Brown Sugar Carrot Cupcakes recipe is so easy – literally. This is like a dump cake guys, one bowl, a spoon, whisk, or spatula – whatever you got, it works. You can also use your stand mixer as well, and I prefer, as it’s totally hands free and comes together in just a minute. Either way you decide to mix up the batter, it makes this carrot cupcakes recipe so easy to make anytime! Plus, not only is it so easy but it’s seriously so good. You will be making this Brown Sugar Carrot Cupcakes recipe all fall – these could even be Thanksgiving cupcakes guys. I know they will be at my house!

carrot cupcakes recipe, carrot cupcakes cream cheese frosting, carrot cupcakes gluten free, the best carrot cupcakes, easy carrot cupcakes, carrot cupcakes recipe easy, carrot cake cupcakes easter

Tips for making the best Brown Sugar Carrot Cupcakes

• Use a fine grater for grating the carrots. This will help give the best texture in your carrot cake, as opposed to a larger grater. I just bought an old fashioned box grater recently, as I used to only have a single grater. And it’s so nice, find the one I have here. You can also find it in my Amazon Shop.

• Like I said above, this cake is so easy to make! You can make it in the stand mixer like I do, for ease. But, you can also make it in a bowl with a wooden spoon, whisk or even a spatula – it comes together that easy!

• Make sure you are using the best cinnamon – as cinnamon is an important ingredient in carrot cake. I have a whole post on cinnamon, read it here. But, I prefer Korintje cinnamon over anything else, find my favorite one here.

• Cream cheese frosting really gives you that cream cheese flavor. So make sure to use the best organic cream cheese, my favorite is Organic Valley.

• 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.

carrot cupcakes recipe, carrot cupcakes cream cheese frosting, carrot cupcakes gluten free, the best carrot cupcakes, easy carrot cupcakes, carrot cupcakes recipe easy, carrot cake cupcakes easter
carrot cupcakes recipe, carrot cupcakes cream cheese frosting, carrot cupcakes gluten free, the best carrot cupcakes, easy carrot cupcakes, carrot cupcakes recipe easy, carrot cake cupcakes easter
carrot cupcakes recipe, carrot cupcakes cream cheese frosting, carrot cupcakes gluten free, the best carrot cupcakes, easy carrot cupcakes, carrot cupcakes recipe easy, carrot cake cupcakes easter

Brown Sugar Carrot Cupcakes
Makes 12 cupcakes

Batter
191 grams (1 1/2 cups) all purpose flour
1 teaspoon organic cinnamon
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon organic nutmeg
170 grams (6 ounces) organic grated carrots
113 grams (1/2 cup) organic light brown sugar
113 grams (1/2 cup) organic cane sugar
2 organic large eggs
1/2 cup organic canola oil

Frosting
1/2 cup (113 grams) organic salted butter, softened
4 ounces (113 grams) organic cream cheese
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1 teaspoon organic vanilla

Method
Preheat the oven to 350°F. Line a cupcake liner with cupcake liners.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cinnamon, baking powder, sea salt, and nutmeg. Mix for 2 to 3 rotations, just to combine the dry ingredients.

Add the carrots, light brown sugar, cane sugar, eggs, and canola oil and mix on low until combined. Scoop into cupcake liners filling almost all the way 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 1 minute or until light and fluffy.

Transfer to a piping bag with Ateco tip #808. Frost cupcakes by piping a large dollop on top.

Store in an airtight container for up to 3 days in the fridge.

Gluten Free — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic 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.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

Leave a Reply