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Carrot Cake Cupcakes With Brown Butter Cream Cheese Frosting - Moist, Spiced, and Perfectly Sweet

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes:
  • All-purpose flour
  • Granulated sugar
  • Brown sugar
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Large eggs
  • Neutral oil (canola, avocado, or vegetable)
  • Unsweetened applesauce (optional but recommended)
  • Vanilla extract
  • Finely grated carrots (freshly grated)
  • Chopped walnuts or pecans (optional)
  • Raisins (optional)
  • For the frosting:
  • Unsalted butter
  • Cream cheese (full-fat, brick style)
  • Powdered sugar
  • Vanilla extract
  • Pinch of salt
  • Milk or cream (as needed for consistency)

Method
 

  1. Prep the basics: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with liners. Lightly mist with spray if your liners tend to stick.
  2. Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
  3. Mix wet ingredients: In another bowl, whisk eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth.
  4. Combine: Add wet ingredients to dry. Stir gently until you no longer see dry streaks. Fold in grated carrots and nuts/raisins if using. Do not overmix.
  5. Fill and bake: Divide batter evenly among liners, about 3/4 full. Bake 18–22 minutes, until a toothpick comes out clean and tops spring back lightly.
  6. Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully before frosting.
  7. Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Cook, stirring, until it foams, turns golden, and smells nutty, with brown bits on the bottom. Remove from heat and pour into a bowl. Chill until just cool and slightly firm but still pliable.
  8. Make the frosting: Beat cream cheese until smooth. Add the cooled browned butter and beat until fluffy. Gradually add powdered sugar, vanilla, and a pinch of salt. If needed, add a splash of milk or cream until spreadable.
  9. Frost: Swirl the frosting onto cooled cupcakes with a spatula or pipe with a large round or star tip. Garnish with chopped nuts or a light sprinkle of cinnamon if you like.