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Carrot Cake Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

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These Carrot Cake Cupcakes are moist and incredibly flavorful. A classic carrot cake recipe jazzed up with 6 different spices, coconut oil and vanilla extract. And if that wasn't enough, they are finished with a simple brown butter cream cheese frosting!
Course Desserts & Sweet Treats
Cuisine English
Keyword baking, brown butter, cake, carrot cake, cream cheese, dessert, Easter, spring
Prep Time 20 mins
Cook Time 20 mins
Additional Time 10 mins
Total Time 50 mins
Servings 12 cupcakes
Calories 235
Author Laurie McNamara



  • cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground white pepper
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unrefined coconut oil melted but not hot
  • 2 teaspoons vanilla extract
  • 1 cup carrot freshly grated or about 1 large


  • 1 (8 ounce) brick cream cheese softened
  • 6 tablespoons browned butter see notes
  • 1 pinch fine salt
  • cups powdered sugar sifted


  • 1 pinch ground cinnamon for garnish
  • 1 to 2 tablespoon toasted pecans finely chopped, for garnish



  • Preheat your oven to 350° and place parchement liners into a standard 12-cup muffin pan. Then lightly spray with nonstick spray.
  • In a medium bowl, measure and add the flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, black and white pepper. Whisk to incorporate.
  • Next, in a larger bowl, crack in the eggs. Then measure and add in teh sugar, applesauce, (melted) coconut oil and vanilla. Whisk to combine.
  • Add in the grated carrot and use a spatula to combine.
  • Divide the batter among the prepared liners. Bake on the middle rack of your preheated oven for 18 to 20 minutes. The tops should spring back when gently pressed.
  • Remove and once safe to handle, transfer the cupcakes to a wire rack to cool completely before frosting


  • In the bowl of your stand mixer, fitted with the paddle attacment, add the cream cheese, solidified brown butter and a pinch of salt.
  • Cream on medium-low speed until smooth and fluffy. About 2 mintues.
  • Gradually add in the sifted powdered sugar, scraping down the sides and bottom of the bowl as you go.
  • Pipe or use an offeset spatula to top each cupcake with frosting. Sprinkle with a pinch of ground cinnamon and finely chopped toasted pecans.


Serving: 1cupcake | Calories: 235kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 280mg | Fiber: 1g | Sugar: 26g