Carrot Cupcakes with Brown Butter Cream Cheese Frosting

Carrot Cupcakes with Brown Butter Cream Cheese Frosting – Super moist carrot cupcakes filled with warm spices and topped with a cream cheese frosting with hints of toffee and caramel. 

Carrot Cake is one of my favourite spring flavours. It is equally delicious in cupcake form too! These ones are full of amazing spice and moisture thanks to shredded carrot and diced pineapple. They are also made with buttermilk for extra moisture and a super light and fluffy crumb. The browned butter in this cream cheese frosting is my favourite part of these cupcakes though. If you’ve never tried brown butter before, you are seriously missing out! It’s a little bit of extra work, but totally worth it. Browned butter gives hints of delicious toffee and caramel flavour to this sweet and tangy cream cheese frosting. It is the perfect pairing for these cupcakes and I love how you can actually see the little specks of brown butter throughout! 

What you will need

Vegetable or canola oil – Either will work. I like using oil in these cupcakes because it keeps them moist.

Granulated sugar

Brown sugar – I like using a combination of sugars in these cupcakes. The brown sugar adds a bit of a deeper, caramel-y flavour.

2 eggs

Vanilla extract

All-purpose flour

Baking powder

Baking soda

Cinnamon

Nutmeg

Ginger

Salt

Shredded carrot – You will need about 1 1/2 medium sized carrots or 1 large carrot to make the cup of shredded carrots called for.

Canned diced pineapple 

Buttermilk – Buttermilk adds moisture to these Carrot Cupcakes. If you do not have any on hand, you can make your own. Add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and let sit for 5 minutes. That’s it! It will look curdled, but that’s ok!

Unsalted butter – You will brown the butter and then use it in the frosting.

Cream cheese – Full fat cream cheese is best for this frosting.

Powdered sugar

Heavy cream – 33% heavy whipping cream is best for a light and fluffy frosting.

How to make Carrot Cupcakes with Brown Butter Cream Cheese Frosting 

The very first thing you will need to do is brown the butter. To use the browned butter in the frosting, it must be solid and at room temperature. This means that you must brown the butter prior and allow time for it to re-solidify. I suggest browning the butter either the day before or a few hours in advance to allow for this!

How to brown butter

Cut the butter up into small pieces and place in a skillet. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Once browned, remove the butter from the heat and allow to cool and re-solidify.

For the Cupcakes

In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, cinnamon nutmeg, and ginger.

Using a handheld or stand mixer fitted with the whisk attachment, beat the oil and sugars together until smooth and creamy. About 2 minutes. 

Add the eggs and vanilla, scraping down the sides of the bowl so all is incorporated. 

With the mixer on low, alternate adding the buttermilk and dry ingredients. Mix until just combined. 

Add the shredded carrots and pineapple and mix until evenly incorporated. Be sure not to overmix. 

Fill cupcake liners about 2/3 of the way full. 

Bake for about 18 minutes at 350 degrees F.

Let the cupcakes cool in the pan on a wire rack.

For the Brown Butter Cream Cheese Frosting 

Using a handheld or stand mixer, fitted with the paddle attachment, beat the brown butter and cream cheese together until smooth.

It’s important to use slightly chilled cream cheese for this frosting to avoid it becoming too soft and gloopy. If you are planning on piping with this buttercream, then you will want a buttercream that holds it’s shape!

With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.

Assembly

Pipe or spread frosting onto cooled cupcakes. I used a 2D piping tip to pipe simple rosettes on these!

If you tried these Carrot Cupcakes with Brown Butter Cream Cheese Frosting, I would love to know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.

If you are looking for other recipes for Easter and Spring, you might like these!

Carrot Cake with Cream Cheese Buttercream

Carrot Cake Cookie Sandwiches

Mini Egg Cookies

Carrot Cupcakes with Brown Butter Cream Cheese Frosting

Recipe by Kelsey LacombeDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

18

minutes

Super moist carrot cupcakes filled with warm spices and topped with a cream cheese frosting with hints of toffee and caramel. 

Ingredients

• For the Carrot Cupcakes

• 1/3 cup oil (vegetable or canola)

• 1/3 cup granulated sugar

• 1/4 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger

• 1/4 teaspoon salt

• 1 cup shredded carrots

• 1/3 cup canned diced pineapple

• 1/2 cup buttermilk, at room temperature

• For the Brown Butter Cream Cheese Frosting

• 1/2 cup unsalted butter, browned and at room temperature

• 1/4 cup cream cheese, chilled

• 2 1/2 cups powdered sugar

• 2-3 tablespoons heavy cream

• 1 teaspoon vanilla extract

Directions

• How to brown butter
• The very first thing you will need to do is brown the butter. To use the browned butter in the frosting, it must be solid and at room temperature. This means that you must brown the butter prior and allow time for it to re-solidify. I suggest browning the butter either the day before or a few hours in advance to allow for this!
• Cut the butter up into small pieces and place in a skillet. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Once browned, remove the butter from the heat and allow to cool and re-solidify.
• For the Cupcakes
• Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners.
• In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, cinnamon nutmeg, and ginger.
• Using a handheld or stand mixer fitted with the whisk attachment, beat the oil and sugars together until smooth and creamy. About 2 minutes.
• Add the eggs and vanilla, scraping down the sides of the bowl so all is incorporated.
• With the mixer on low, alternate adding the buttermilk and dry ingredients. Mix until just combined.
• Add the shredded carrots and pineapple and mix until evenly incorporated. Be sure not to overmix.
• Fill cupcake liners about 2/3 of the way full.
• Bake for about 18 minutes.
• Let the cupcakes cool in the pan on a wire rack.
• For the Brown Butter Cream Cheese Frosting
• Using a handheld or stand mixer, fitted with the paddle attachment, beat the brown butter and cream cheese together until smooth.
• With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
• Assembly
• Spread or pipe frosting onto cooled cupcakes.

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