Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

A bird's eye view of the frosted Carrot Cake Cupcakes, with beautiful swoops in the frosting and crushed pecans on top.

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5 from 1 vote

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Course: Dessert

Cuisine: Dessert, Easter

Keyword: Carrot Cake, Easter Dessert, Easter Recipes, Mini Cake

Servings: cupcakes

Author: Stephanie Simmons

Ingredients

For the Cupcakes

2 large eggs, at room temperature
3/4 cup + 2 tbsp dark brown sugar, packed 190 grams
1/3 cup granulated sugar 75 grams
1/2 cup vegetable oil 112 mL
3 tbsp full fat sour cream, at room temperature 40 grams
1 tsp vanilla extract
1 and 1/3 cup + 1 tbsp all-purpose flour, spooned & leveled or weighed out 183 grams
1 and 1/4 tsp baking powder
1/2 tsp + 1/8 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 and 1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
2/3 cup milk, at room temperature I use 2%. 160 mL
1 and 1/2 cups finely grated carrots, see note About 3 large carrots -150 grams (weigh this out for the best accuracy!)
1/2 cup pecans, chopped Can sub walnuts or omit entirely. 50 grams

For the Brown Butter Cream Cheese Frosting

1 cup salted butter, cubed 226 grams
12 ounces cream cheese, cold
4 and 3/4 cups powdered sugar 540 grams
2 tsp vanilla extract
pinch of salt
pinch of cinnamon

US Customary - Metric

Instructions

Brown the Butter: Brown your butter ahead of time so it can chill in the fridge. In a nonstick pot or pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter - stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely aroma. Once it reaches a deep golden color, remove from the heat and pour into a heat-safe container. Let it chill in the fridge so that it can come back to the consistency of room temperature softened butter.
Make-Ahead Tip: This can be done up to 2 weeks ahead and stored in an airtight container in the fridge. Let it soften back to room temp before using, as you normally would with butter, if it has completely hardened.
1 cup salted butter, cubed
Prep: Preheat your oven to 350° F. Line two cupcakes pans with paper liners.
Start the Cupcake Batter: Add the eggs to a large mixing bowl and beat with an electric mixer for 30 seconds on medium high speed. Add sugars and beat on medium high speed until the mixture is pale and thick, 1 minute. Whisk in the oil, sour cream, and vanilla.
2 large eggs, at room temperature , 3/4 cup + 2 tbsp dark brown sugar, packed, 1/3 cup granulated sugar, 1/2 cup vegetable oil, 3 tbsp full fat sour cream, at room temperature , 1 tsp vanilla extract
Finish the Cupcake Batter: Add the dry ingredients and begin folding in with a silicone spatula until halfway incorporated, then pour in the milk, grated carrots, and chopped nuts. Continue gently folding together just until the last streaks of flour disappear into the batter. If there are a few lumps, that's fine.
1 and 1/3 cup + 1 tbsp all-purpose flour, spooned & leveled or weighed out , 1 and 1/4 tsp baking powder, 1/2 tsp + 1/8 tsp baking soda, 1/4 tsp salt, 2 tsp cinnamon, 1 and 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 2/3 cup milk, at room temperature , 1 and 1/2 cups finely grated carrots, see note, 1/2 cup pecans, chopped
Bake: Add 50 grams of batter to each cupcake well (about 3/4 of the way full, if you're eyeballing this). Bake for 13 to 16 minutes. A toothpick inserted into the center will pull out moist crumbs, and the top of a cupcake should spring back when gently pressed with a fingertip.
Let the cupcakes cool completely before frosting them.
Make the Brown Butter Cream Cheese Frosting: Add the brown butter and cream cheese to a medium mixing bowl and cream on high speed with an electric mixer until well combined, about a minute. Add the powdered sugar and vanilla, and mix until creamy. If it's not coming together, add 1-2 tsp of milk. Taste, and add a pinch of salt and or cinnamon to taste (don't skip these flavor makers!). Frost the cooled cake with a butter knife or offset spatula and create swoops and swirls with the back of a spoon for a pretty look.
1 cup salted butter, cubed, 12 ounces cream cheese, cold, 4 and 3/4 cups powdered sugar, 2 tsp vanilla extract, pinch of salt, pinch of cinnamon
Serve + Store: Sprinkle the top of the cupcakes with chopped nuts, if desired. Serve the immediately, and store leftovers in an airtight container in the fridge for 3-4 days.

Notes

Note: I love the flavor the brown butter adds to the frosting, but you can just use the butter as-is in a pinch, instead of browning it. In that case, only use 180 grams of butter instead of 226 grams.

Nutrition