Author Pam - For the Love of Cooking / Original by Jamie Kamber
Ingredients
Carrot Cake Cupcakes:
½cupflour
¼cup + 2 tbspwhite sugar
½tspcinnamon
½tsp baking soda
¼tspbaking powder
⅛tspnutmeg
⅛ tsp cloves
Pinch of salt
¾cupcarrots, finely shredded (2-3 carrots)
⅓cupvegetable oil
1large egg, well beaten
¼tspvanilla extract
Brown Butter Frosting:
6tbspunsalted butter
2 cupspowdered sugar
¼cupheavy cream
½ tspvanilla 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 it 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.