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Carrot Cupcakes With Brown Sugar Cream Cheese

Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Servings: 24 cupcakes
Author: Shannon

Ingredients

Cupcakes

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 2/3 cup coconut oil substitute vegetable oil
  • 1 1/2 cup light or dark brown sugar
  • 1/2 cup plain Greek yogurt substitute sour cream or applesauce
  • 4 eggs
  • 2 tsp vanilla
  • 3 cups finely shredded carrots
  • 3/4 cup finely chopped walnuts optional

Frosting

  • 8 oz cream cheese
  • 4 tbsp butter
  • 3/4 cup brown sugar
  • 2 cups plus confectioners sugar
  • 1/2 tbsp vanilla

Instructions

Cupcakes

  • Preheat oven to 350 F.
  • Line two cupcake pans for 24 cupcakes, or grease if you prefer not to use cupcake liners.
  • In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • With a whisk by hand or with a stand mixer, combine coconut oil, brown sugar, greek yogurt, eggs, and vanilla.
  • Slowly add shredded carrots and walnuts if using. Do not over mix! Just combine so carrots and walnuts are evenly spread out.
  • Batter should fill 2/3 of each cupcake. Bake for 13-15 minutes. Try not to over bake them! They shouldn't need more than 15 minutes.
  • Allow them to cool completely.

Frosting

  • Bring cream cheese and butter to room temperature.
  • Use a stand mixer to combine all ingredients. Paddle attachment will work best for consistency, but allow it to work for at least 4-5 minutes to get a nice smooth texture.
  • Spread generously with a knife onto cooled cupcakes, or use a piping bag to top them!