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Cozy Carrot Cake Cupcakes with Easy Homemade Brown Butter Frosting

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Moist and tender carrot cake cupcakes with warm spices, crowned with a rich, nutty brown butter frosting. Perfect for cozy occasions and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup granulated sugar (150 g)
  • ¼ cup packed brown sugar (50 g)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots), fresh or pre-shredded
  • ½ cup crushed pineapple, drained (120 ml) (optional)
  • ½ cup chopped walnuts or pecans (60 g) (optional)
  • ½ cup unsalted butter (113 g), browned and cooled slightly
  • 2 cups powdered sugar (240 g), sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream (30–45 ml)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Brown the butter in a small saucepan over medium heat, stirring until golden and fragrant (about 5-7 minutes). Remove from heat and let cool slightly.
  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, and browned butter until smooth. Add eggs one at a time, then stir in vanilla extract.
  5. Fold in grated carrots and crushed pineapple.
  6. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  7. Fold in chopped nuts if using.
  8. Divide batter evenly among liners, filling about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Make frosting by beating browned butter with powdered sugar, vanilla, and salt. Slowly add heavy cream until light, fluffy, and spreadable.
  12. Frost cooled cupcakes using a spatula or piping bag. Optionally, sprinkle chopped nuts or cinnamon on top.

Notes

Use firm, fresh carrots for better shredding and sweetness. For dairy-free, substitute butter with plant-based butter and heavy cream with coconut cream. Brown butter carefully on medium-low heat to avoid burning. Cool cupcakes completely before frosting to prevent melting. Adjust frosting consistency with heavy cream and chill if needed.

Nutrition

Keywords: carrot cake cupcakes, brown butter frosting, easy cupcakes, cozy dessert, autumn baking, homemade frosting

Find it online: https://evabakery.com/cozy-carrot-cake-cupcakes-recipe-easy-homemade-brown-butter-frosting/