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5 from 1 vote

Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Dessert
Cuisine: American
Servings: 22 mini cupcakes
Author: Pam - For the Love of Cooking / Original by Jamie Kamber

Ingredients

Carrot Cake Cupcakes:

  • 1/2 cup flour
  • 1/4 cup + 2 tbsp white sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • Pinch of salt
  • 3/4 cup carrots, finely shredded (2-3 carrots)
  • 1/3 cup vegetable oil
  • 1 large egg, well beaten
  • 1/4 tsp vanilla extract

Brown Butter Frosting:

  • 6 tbsp unsalted butter
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/2 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 pans or coat them with cooking spray.
  • Make the cupcakes by combining the flour, sugar, cinnamon, baking soda, baking powder, nutmeg, cloves, and salt together 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 3/4 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 to come to room temperature. Place it into a large mixing bowl and beat with a 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.