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Carrot Cake Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Moist, and flavorful carrot cake cupcakes topped with nutty, creamy brown butter cream cheese frosting

Course Dessert
Cuisine American
Keyword Carrot cake cupcakes with brown butter cream cheese frosting
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cupcakes

Ingredients

Carrot Cake Cupcakes:

  • 1 cup canola oil
  • 4 eggs, room temperature
  • 2 tsp pure vanilla extract, I use Rodelle
  • 3 cups peeled, finely grated fresh carrots
  • 2 cups light brown sugar, packed
  • 2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • Pinch of cloves
  • 1 tsp fine sea salt
  • 1 3/4 tsp baking soda

Brown Butter Cream Cheese Frosting:

  • 1 cup unsalted butter
  • 2 blocks Philadelphia cream cheese
  • 8 cups confectioner's sugar
  • 3 tsp pure vanilla extract, I use Rodelle

Instructions

Make the carrot cupcakes.

  1. Preheat the oven to 350F with the rack placed in the center of the oven. Line two cupcake tins with cupcake liners. 

  2. In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, and baking soda. Whisk the flour mixture to thoroughly combine and break up lumps. Set aside.

  3. Combine the oil, freshly grated carrots, brown sugar, eggs and vanilla into the bowl of stand mixer and mix on low speed until fully combined.

  4. Slowly add the flour mixture to the carrot mixture. Mix until just combined.

  5. Use an ice cream scoop to distribute batter evenly into the cupcake tins. They should be about 3/4 full.

  6. Place the cupcakes in the oven and bake for 14-18 minutes or until a toothpick inserted in the center of a cupcake comes out with minimal crumbs and no wet batter.

  7. Leave the cupcakes to cool for 10 minutes in the pans. Remove the cupcakes from the pans and place on cooling racks to cool completely before frosting.

Make the brown butter cream cheese frosting.

  1. Place the butter into a skillet set over medium-low heat. Cook the butter until it gives a nutty aroma, is no longer making popping noises and has turned an amber color.

  2. Remove the butter from the heat and let it cool in the pan until lukewarm. Poor the butter into a container and pop in the fridge to cool completely and re-solidify.

  3. Once the butter is set, remove the butter and the cream cheese from the fridge to sit out at room temperature for 30 minutes or so. 

  4. Place the butter and the cream cheese into the bowl of a stand mixer. If the butter is still very firm, microwave it in 5 second increments, up to 15 or 20 seconds until softened slightly.

  5. Beat the butter and the cream cheese until completely combined and lightened in texture and color, about 3 minutes.

  6. Add the confectioner's sugar in gradually, mixing on low to combine the sugar into the mixture before adding more. Add the vanilla extract.

  7. Turn the mixture speed up to medium and beat until lightened in color and texture, about 5 minutes. Place the frosting into a piping bag fitted with your preferred piping tip and top the cupcakes.

Recipe Notes

The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container. 

The cupcakes with frosting must be refrigerated. Bring to room temperature before serving.