Delicious brown sugar cream cheese frosting tops these rich, warmly flavored carrot cake cupcakes. They taste like carrot cake but are easier, faster, and excellent for sharing!
Ingredient
Carrot Cake Cupcake – 1 cup all purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ½ teaspoon pumpkin pie spice – ¾ teaspoons cinnamon – ⅛ teaspoon nutmeg – ¼ cup oil vegetable or canola – ½ cup granulated sugar – ⅔ cup brown sugar – 1 ½ egg – 1 teaspoon vanilla extract – ⅔ cup pumpkin puree – ¼ cup buttermilk – 1 cup shredded carrot – ½ red apple Brown Sugar Cream Cheese Frosting – 4 ounces cream cheese – 3 tablespoons butter – ⅓ cup brown sugar – 1 ¼ cups powdered sugar – 1 teaspoon vanilla – ⅛ teaspoon salt
Cream cheese-brown sugar frosting Cream the cream cheese and butter in a large bowl or stand mixer with the paddle attachment for one minute on medium speed. Add brown sugar and mix on medium for another minute.