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Cozy Carrot Cake Cupcakes with Brown Butter Frosting

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Tender and moist carrot cake cupcakes with warm spices, topped with a rich, nutty brown butter cream cheese frosting. Perfect for cozy gatherings or an everyday treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar (50g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots)
  • ½ cup chopped walnuts (60g, optional)
  • ½ cup unsalted butter (115g) for frosting
  • 8 oz cream cheese (225g), softened
  • 2 cups powdered sugar (240g)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Grate the carrots finely using a box grater or food processor.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy, about 2 minutes.
  5. Fold the dry ingredients into the wet ingredients gently until just combined. Then fold in grated carrots and walnuts if using.
  6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, brown the butter in a small saucepan over medium heat, stirring frequently until golden brown and nutty, about 4-6 minutes. Remove from heat and cool slightly.
  10. Beat softened cream cheese until smooth. Gradually add browned butter, mixing well.
  11. Add powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture and beat until fluffy and spreadable.
  12. Frost the cooled cupcakes using a spatula or piping bag.
  13. If frosting is too soft, chill for 10 minutes before frosting.

Notes

Do not skip browning the butter for the frosting as it adds a deep, toasty flavor. Fold the batter gently to keep cupcakes tender. If frosting is too soft, chill it before frosting. Freshly grated carrots give the best texture and sweetness. Check cupcakes starting at 18 minutes to avoid overbaking.

Nutrition

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

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