Soft + delicious

Carrot Cake Cupcakes

These moist Carrot Cake Cupcakes with brown sugar cream cheese frosting are the best! They’re full of warm flavor and are topped with brown sugar cream cheese icing.

– Pumpkin carrot cupcakes: they're soft and delicious! – Brown sugar cream cheese frosting: This creamy rich frosting has an addicting caramel flavor thanks to the brown sugar!

Why you will LOVE this recipe:

– all purpose flour – baking powder – baking soda – salt – pumpkin pie spice – cinnamon – nutmeg – oil, vegetable or canola – granulated sugar – brown sugar, light or dark – 1 1/2 eggs  – vanilla – pumpkin puree – buttermilk – shredded carrots – shredded apple -  powdered sugar -  cream cheese

Ingredients

Ingredients

what you'll need: 

Whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.

Instructions

Whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

Instructions

Divide the batter evenly into the cupcake pan. Bake 20 minutes. Allow to cool before frosting.

Instructions

Beat the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then gradually mix in the powdered sugar.

Instructions

Pipe or spread the frosting over the cooled cupcakes. ENJOY!

Instructions

These easy Pumpkin Carrot Cake Cupcakes with Brown Sugar Cream Cheese Icing are soft, moist and so flavorful! They are perfect for fall, spring and every season and holiday in between!

Swipe UP for the full recipe!