Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
Indulge in the delightful flavor of Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting. These moist and fluffy cupcakes are infused with warm spices and freshly grated carrots, making each bite a sweet celebration. Topped with a rich and creamy brown butter frosting, these treats are perfect for birthdays, holidays, or any occasion that calls for a little sweetness. Easy to make and visually stunning, they’re sure to impress your guests while satisfying your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup full-fat Greek yogurt
- 1 1/2 cups freshly grated carrots
- 8 ounces cream cheese (for frosting)
- 3/4 cup unsalted butter (browned)
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In another bowl, mix vegetable oil and sugars until combined. Add eggs and vanilla; mix well.
- Gradually fold in dry ingredients alternating with Greek yogurt until just combined.
- Gently fold in grated carrots.
- Fill cupcake liners two-thirds full and bake for 16-17 minutes or until a toothpick comes out clean.
- Cool completely before topping with chilled brown butter cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg