Mini Carrot Cake Cupcakes with Brown Butter Frosting
User Reviews
5.0
3 reviews
Excellent
Mini Carrot Cake Cupcakes with Brown Butter Frosting
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Bring something special to the table with this well-loved recipe.
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Ingredients
Carrot Cake Cupcakes:
- ½ cup flour
- ¼ cup + 2 tbsp white sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp baking powder
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- pinch of salt
- ¾ cup carrots, finely shredded (2-3 carrots)
- ⅓ cup vegetable oil
- 1 large egg, well beaten
- ¼ tsp vanilla extract
Brown Butter Frosting:
- 6 tbsp unsalted butter
- 2 cups powdered sugar
- ¼ cup heavy cream
- ½ tsp vanilla extract
- pinch of salt
- Crushed pecans, if desired (for sprinkling on top of cupcakes after frosting)
Instructions
Carrot Cake Cupcakes:
- Preheat the oven to 350 degrees. Place cupcake liners in the mini muffin pans or coat them with cooking spray.
- Make the cupcakes by combining the flour, sugar, cinnamon, baking soda, baking powder, nutmeg, cloves, and salt in a large bowl; whisk until well combined.
- Combine the oil and carrots; mix well. Add the carrot mixture to the flour mixture. Add the beaten eggs and vanilla, then mix until just combined.
- Fill each cup ¾ full. Side Note: I only had enough for 22 cupcakes.
- Place the cupcake tins into the oven and bake 9-11 minutes, or until a wooden skewer inserted in the center comes out clean and the tops of the cupcakes are a bit springy.
- Remove from the oven and allow to cool.
Brown Butter Frosting:
- Make the brown butter frosting by heating a small saucepan over medium-low heat.
- Add the butter and cook, stirring frequently, until it starts to smell nutty and turns golden brown. Don't burn it!
- Remove from the stove and pour into a glass bowl. Place into the refrigerator to harden.
- Remove the brown butter from the refrigerator and allow it to come to room temperature. Place it into a large mixing bowl and beat with a hand mixer until creamy. Add the powdered sugar, heavy cream, vanilla, and salt; beat until fluffy and smooth.
- Transfer frosting to a piping bag and frost the cupcakes.
- Sprinkle the tops with crushed pecans, if desired.
- Store in a sealed container in the refrigerator. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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