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Cozy Carrot Cake Cupcakes Recipe with Perfect Brown Butter Frosting

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Moist, spiced carrot cake cupcakes topped with a nutty, creamy brown butter cream cheese frosting. A cozy treat perfect for chilly days and gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil or light olive oil
  • 1 tsp vanilla extract
  • 1 ½ cups (150g) finely grated carrots (about 3 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (115g) unsalted butter (for frosting)
  • 8 oz (225g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or grease lightly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat eggs with granulated sugar and brown sugar until pale and slightly thickened (2-3 minutes). Add vegetable oil and vanilla extract, mixing until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  5. Stir in grated carrots and chopped nuts if using. If batter is too thick, add 1-2 tablespoons of milk to loosen.
  6. Divide batter evenly among the 12 cupcake liners, filling about two-thirds full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cupcakes completely on a wire rack before frosting.
  9. To make frosting, melt butter in a light saucepan over medium heat, swirling occasionally until it foams and turns golden brown with a nutty aroma. Remove from heat and cool slightly.
  10. Beat softened cream cheese until smooth. Slowly add cooled brown butter, powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and spreadable. Chill 10 minutes if too thin.
  11. Frost cooled cupcakes generously using a spatula or piping bag. Optionally, garnish with chopped nuts or a dash of cinnamon.

Notes

Use a light-colored pan to brown butter to easily monitor color change and avoid burning. Sift powdered sugar to prevent grainy frosting. Cool cupcakes completely before frosting to avoid melting. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Vegan adaptations include flax eggs and dairy-free cream cheese and butter.

Nutrition

Keywords: carrot cake cupcakes, brown butter frosting, cream cheese frosting, cozy cupcakes, spiced cupcakes, easy dessert, fall dessert

Find it online: https://lucydishes.com/cozy-carrot-cake-cupcakes-recipe-with-perfect-brown-butter-frosting/