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Moist Mini Carrot Cake Cupcakes Recipe with Easy Brown Butter Frosting

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These mini carrot cake cupcakes are moist, flavorful, and topped with a rich, nutty brown butter frosting. Perfect for quick snacks, parties, or lunchbox treats, they combine warm spices and natural sweetness in a delightful bite-sized form.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (120ml) vegetable oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (110g) finely shredded carrots (about 2 medium carrots)
  • 1/2 cup (50g) chopped walnuts or pecans (optional)
  • For the Brown Butter Frosting:
  • 1/2 cup (115g) unsalted butter
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons (30-45ml) whole milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate large bowl, whisk granulated sugar, brown sugar, egg, oil, and vanilla extract until smooth and creamy.
  4. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  5. Fold in shredded carrots and nuts evenly.
  6. Spoon batter into mini muffin cups, filling about 3/4 full.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make frosting, melt butter in a small saucepan over medium heat, swirling until it foams and turns golden brown with a nutty aroma (4-6 minutes). Remove from heat and cool slightly.
  10. Pour browned butter into a bowl. Add powdered sugar, vanilla extract, salt, and 2 tablespoons milk or cream. Beat until smooth and fluffy, adding more milk as needed for consistency.
  11. Frost cooled cupcakes generously using a piping bag or spatula.
  12. Serve immediately or refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.

Notes

Use freshly grated carrots for best texture. Watch oven closely as mini cupcakes bake quickly. Brown butter carefully to avoid burning. Frost cupcakes only when fully cooled to prevent melting. Frosting firms in fridge but softens quickly at room temperature. Can substitute nuts or omit for allergies. Gluten-free flour blend can replace all-purpose flour for gluten-free option.

Nutrition

Keywords: carrot cake cupcakes, mini cupcakes, brown butter frosting, moist carrot cake, easy dessert, party cupcakes, quick baking

Find it online: https://lucydishes.com/moist-mini-carrot-cake-cupcakes-recipe-with-easy-brown-butter-frosting/