Carrot Cake Cupcakes With Brown Butter Cream Cheese Frosting – Moist, Spiced, and Perfectly Sweet

These cupcakes taste like a cozy slice of carrot cake, but in a cute, handheld package. They’re soft, tender, and full of warm spices, with just the right amount of sweetness. The real standout is the frosting: brown butter cream cheese that’s nutty, silky, and absolutely irresistible.

Make them for birthdays, brunch, or any time you want a treat that feels a little special without being fussy.

Print Recipe

Carrot Cake Cupcakes With Brown Butter Cream Cheese Frosting - Moist, Spiced, and Perfectly Sweet

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Servings: 12 servings

Ingredients

• For the cupcakes:
• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Fine sea salt
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Large eggs
• Neutral oil (canola, avocado, or vegetable)
• Unsweetened applesauce (optional but recommended)
• Vanilla extract
• Finely grated carrots (freshly grated)
• Chopped walnuts or pecans (optional)
• Raisins (optional)
• For the frosting:
• Unsalted butter
• Cream cheese (full-fat, brick style)
• Powdered sugar
• Vanilla extract
• Pinch of salt
• Milk or cream (as needed for consistency)

Instructions

• Prep the basics: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with liners. Lightly mist with spray if your liners tend to stick.
• Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
• Mix wet ingredients: In another bowl, whisk eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth.
• Combine: Add wet ingredients to dry.Stir gently until you no longer see dry streaks. Fold in grated carrots and nuts/raisins if using. Do not overmix.
• Fill and bake: Divide batter evenly among liners, about 3/4 full.Bake 18–22 minutes, until a toothpick comes out clean and tops spring back lightly.
• Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully before frosting.
• Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Cook, stirring, until it foams, turns golden, and smells nutty, with brown bits on the bottom. Remove from heat and pour into a bowl.Chill until just cool and slightly firm but still pliable.
• Make the frosting: Beat cream cheese until smooth. Add the cooled browned butter and beat until fluffy. Gradually add powdered sugar, vanilla, and a pinch of salt.If needed, add a splash of milk or cream until spreadable.
• Frost: Swirl the frosting onto cooled cupcakes with a spatula or pipe with a large round or star tip. Garnish with chopped nuts or a light sprinkle of cinnamon if you like.

What Makes This Recipe So Good

• Browned butter frosting: Browning the butter adds a toasty, caramel-like depth that takes cream cheese frosting to the next level.
• Moist, not heavy: Oil and finely grated carrots keep the crumb tender without feeling dense.
• Balanced spice: Cinnamon, ginger, and a touch of nutmeg bring warmth without overpowering the carrot flavor.
• Easy to customize: Add nuts, raisins, or coconut—or keep them simple.
• Great for sharing: Cupcakes bake quickly and frost beautifully for parties or gifts.

Shopping List

• For the cupcakes:
• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Fine sea salt
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Large eggs
• Neutral oil (canola, avocado, or vegetable)
• Unsweetened applesauce (optional but recommended)
• Vanilla extract
• Finely grated carrots (freshly grated)
• Chopped walnuts or pecans (optional)
• Raisins (optional)
• For the frosting:
• Unsalted butter
• Cream cheese (full-fat, brick style)
• Powdered sugar
• Vanilla extract
• Pinch of salt
• Milk or cream (as needed for consistency)

How to Make It

1. Prep the basics: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with liners. Lightly mist with spray if your liners tend to stick.
2. Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
3. Mix wet ingredients: In another bowl, whisk eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth.
4. Combine: Add wet ingredients to dry.

   Stir gently until you no longer see dry streaks. Fold in grated carrots and nuts/raisins if using. Do not overmix.

5. Fill and bake: Divide batter evenly among liners, about 3/4 full.

   Bake 18–22 minutes, until a toothpick comes out clean and tops spring back lightly.

6. Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully before frosting.
7. Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Cook, stirring, until it foams, turns golden, and smells nutty, with brown bits on the bottom. Remove from heat and pour into a bowl.

   Chill until just cool and slightly firm but still pliable.

8. Make the frosting: Beat cream cheese until smooth. Add the cooled browned butter and beat until fluffy. Gradually add powdered sugar, vanilla, and a pinch of salt.

   If needed, add a splash of milk or cream until spreadable.

9. Frost: Swirl the frosting onto cooled cupcakes with a spatula or pipe with a large round or star tip. Garnish with chopped nuts or a light sprinkle of cinnamon if you like.

Storage Instructions

• Refrigerate: Because of the cream cheese, store cupcakes in an airtight container in the fridge for up to 4 days.
• Serve at room temp: For best texture, let them sit out 20–30 minutes before serving.
• Freeze: Freeze unfrosted cupcakes up to 2 months, well wrapped. Thaw at room temperature, then frost.

Health Benefits

• Carrots add nutrition: They bring beta-carotene (vitamin A), fiber, and antioxidants.
• Oil-based batter: Keeps cupcakes moist with less saturated fat than some butter-heavy cakes.
• Optional add-ins: Walnuts or pecans provide healthy fats and a little protein.
• Balanced sweetness: Using both brown and white sugar brings flavor, letting you avoid overly sweet frosting portions.

Common Mistakes to Avoid

• Overmixing the batter: This can make cupcakes tough.

  Mix just until combined.

• Using pre-shredded carrots: They’re dry and coarse. Freshly grate carrots for moisture and tenderness.
• Frosting while warm: Warm cupcakes will melt the frosting. Cool completely.
• Rushing the brown butter: Cook it slowly and watch closely to avoid burning.

  Golden brown, not dark brown.

• Cold cream cheese lumps: Let cream cheese soften for a smooth, fluffy frosting.

Variations You Can Try

• Coconut twist: Fold in shredded coconut and a bit of orange zest.
• Pineapple carrot: Add well-drained crushed pineapple and reduce applesauce slightly.
• Maple frosting: Swap some powdered sugar for pure maple syrup and adjust thickness.
• Raisin-free and nut-free: Keep it simple for picky eaters or allergies.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

FAQ

Can I make these ahead?

Yes. Bake the cupcakes a day ahead and refrigerate. Frost the day you plan to serve for the freshest look.

Do I have to use applesauce?

No.

You can replace it with more oil or yogurt. Applesauce adds moisture without extra richness, but the cupcakes work either way.

How fine should I grate the carrots?

Use the small holes on a box grater or a fine shred setting. Fine shreds melt into the batter and keep the crumb tender.

Can I make a cake instead of cupcakes?

Yes.

Bake in an 8-inch square pan for 28–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.

Why is my frosting runny?

Your butter or cream cheese may be too warm, or you added too much liquid. Chill the frosting 15 minutes, then beat again and add a little more powdered sugar if needed.

Final Thoughts

These carrot cake cupcakes are classic, cozy, and easy to love.

The browned butter frosting adds a rich, nutty finish that makes them feel bakery-worthy. Keep them simple or dress them up with nuts and spices—either way, they’re a crowd-pleaser you’ll want to bake again and again.