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Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

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  • Author: Morgan
  • Yield: 12 cupcakes 1x

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/4 cups (156g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup (120ml) canola oil
  • 3/4 cup (165g) light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) freshly grated carrots (about 3 medium carrots)
  • 1 cup (100g) chopped pecans, divided

For the Brown Butter Cream Cheese Frosting:

  • 8 oz cream cheese, softened (226g)
  • 1/2 cup (115g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup (25g) milk powder
  • 4 cups (500g) powdered sugar
  • 1/4 teaspoon kosher salt

Instructions

MAKE THE CUPCAKES:

  1. Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners.
  2. Toast the 1 cup chopped pecans and 1/4 cup milk powder on a parchment-lined baking sheet until lightly browned, 5-8 minutes, stirring occasionally. Let cool.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, kosher salt and cloves.
  4. In a separate large bowl, whisk together the oil, brown sugar, eggs and 1 tsp vanilla until combined.
  5. Fold the dry ingredients into the wet ingredients alternately with the grated carrots and 1/2 cup of the toasted pecans until just combined. Divide batter evenly between prepared muffin cups, filling them about 3/4 full.
  6. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean or with few crumbs attached. Let cool fully before frosting.

MAKE THE BROWN BUTTER:

  1. Melt the 1/2 cup unsalted butter in a saucepan over medium heat.
  2. Cook, stirring constantly, until butter browns and develops a nutty aroma, 5-7 minutes. Remove from heat and transfer to a heat safe container. Let cool until thickened. 

MAKE THE CREAM CHEESE FROSTING:

  1. In a large bowl, beat the cream cheese and browned butter until smooth.
  2. Beat in the 1 tsp vanilla and toasted milk powder.
  3. Gradually beat in the powdered sugar and 1/4 tsp kosher salt until light and fluffy.
  4. Frost cooled cupcakes generously with brown butter frosting. Garnish with remaining 1/2 cup toasted pecans.

Find it online: https://hostthetoast.com/carrot-cake-cupcakes-with-brown-butter-cream-cheese-frosting/