Carrot Cake Cupcakes With Browned Butter Cream Cheese Frosting

Just when we thought carrot cake cupcakes couldn’t get any better, we tried topping a batch with a browned butter cream cheese frosting. Whoa. Take the dessert to the next level with this frosting recipe, which is more than worth the effort it requires: You’ll carefully brown six tablespoons of butter in a skillet, let it cool to room temperature, then beat the butter with cream cheese, confectioners’ sugar, and salt until it’s smooth. The resulting frosting is wonderfully rich and intense, and just about perfect for these carrot cake cupcakes, especially when topped with flakes of toasted coconut.

carrot-cake-cupcakes
Photo by Hector Manuel Sanchez
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  • Makes 12
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Fat 21 g
    • Sat Fat 8 g
    • Cholesterol 75 mg
    • Sodium 250 mg
    • Protein 4 g
    • Carbohydrate 38 g
    • Sugar 29 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 90 mg
Just when we thought carrot cake cupcakes couldn’t get any better, we tried topping a batch with a browned butter cream cheese frosting. Whoa. Take the dessert to the next level with this frosting recipe, which is more than worth the effort it requires: You’ll carefully brown six tablespoons of butter in a skillet, let it cool to room temperature, then beat the butter with cream cheese, confectioners’ sugar, and salt until it’s smooth. The resulting frosting is wonderfully rich and intense, and just about perfect for these carrot cake cupcakes, especially when topped with flakes of toasted coconut.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check 1 teaspoon ground cinnamon
  4. Check 1 teaspoon ground ginger
  5. Check teaspoons baking powder
  6. Check ½ teaspoon kosher salt
  7. Check ½ cup buttermilk
  8. Check ½ cup vegetable oil
  9. Check 1 cup brown sugar
  10. Check 1 large egg plus 2 large egg yolks, room temperature
  11. Check 1 teaspoon pure vanilla extract
  12. Check cups peeled, finely grated carrots (about 2 medium)
  13. Check Frosting:
  14. Check 6 tablespoons unsalted butter
  15. Check 6 ounces cream cheese, room temperature
  16. Check ½ cup confectioners’ sugar
  17. Check teaspoon kosher salt
  18. Check Toasted coconut, optional

Directions

  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, cinnamon, ginger, baking powder, and salt in a medium bowl.
  2. Combine the buttermilk, vegetable oil, sugar, egg, egg yolks, vanilla, and carrot in a large bowl. Fold the dry ingredients into the wet ingredients.
  3. Divide the batter evenly between the liners. Bake until a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
  4. Prepare the frosting: Add the butter to a skillet over medium-high heat and cook, stirring constantly, until golden, 4 to 5 minutes. Transfer to a bowl and let cool to room temperature.
  5. Add the cream cheese to the butter and beat with an electric mixer until smooth. Add the confectioners’ sugar and salt and beat again until smooth. Top the cupcakes with the frosting and toasted coconut, if desired.