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Cozy Mini Carrot Cake Cupcakes with Brown Butter Frosting

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These cozy mini carrot cake cupcakes feature a moist spiced cake paired with a rich, nutty brown butter frosting, perfect for a comforting treat or casual gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup packed (50g) brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (neutral oils like canola or sunflower)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots, peeled and finely grated)
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup drained crushed pineapple (optional)
  • ½ cup (115g) unsalted butter (for frosting)
  • 4 oz (115g) cream cheese, softened (for frosting)
  • 1 ½ to 2 cups (190-250g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat granulated sugar, brown sugar, and eggs until creamy and pale, about 2 minutes.
  4. Add vegetable oil and vanilla extract to the sugar-egg mixture and mix until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined.
  6. Fold in grated carrots, chopped nuts (if using), and crushed pineapple (if using).
  7. Fill each mini cupcake liner about 2/3 full with batter.
  8. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back when touched.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cupcakes bake, melt butter in a small saucepan over medium heat, stirring frequently until it foams, turns golden, and smells nutty (about 5-6 minutes). Remove from heat and let cool slightly.
  11. In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
  12. Slowly pour in the brown butter (strained if preferred) and beat until light and fluffy. Add a pinch of salt to balance sweetness.
  13. Once cupcakes are completely cool, pipe or spread the brown butter frosting generously on each cupcake.
  14. Optionally, sprinkle chopped nuts or a pinch of cinnamon on top.
  15. If frosting is too soft, chill in the refrigerator for 10 minutes before frosting.

Notes

Use fresh grated carrots for best texture. Toast nuts lightly for extra flavor if desired. Avoid overmixing batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent melting. Brown butter carefully over medium-low heat, stirring constantly to avoid burning. For gluten-free option, substitute all-purpose flour with gluten-free flour blend. Vegan adaptations include flax eggs and dairy-free cream cheese and butter.

Nutrition

Keywords: carrot cake cupcakes, mini cupcakes, brown butter frosting, easy carrot cake, cozy dessert, spiced cupcakes, cream cheese frosting

Find it online: https://realityeats.com/cozy-mini-carrot-cake-cupcakes-with-brown-butter-frosting-recipe-easy-and-perfect/