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These Carrot Cake Cupcakes with Browned Butter Cream Cheese Icing are ultra tender, moist and filled with the perfect amount of spice. Topped with an insanely delicious Browned Butter Cream Cheese Icing- these cupcakes are the perfect addition to your Spring baking this season.
Today I am sharing with you the absolute best carrot cake cupcake recipe ever. Even if you’re not a fan of carrot cake, these carrot cake cupcakes are sure to change your mind! Perfectly spiced, ultra tender and topped with the most incredible browned butter cream cheese icing- these carrot cake cupcakes are the best cupcakes to make this Spring.
Carrot Cake Cupcakes with Browned Butter Cream Cheese Icing Ingredients:
These moist and tender carrot cupcakes are made with freshly grated carrots, a hint of spice and the most delicious browned butter cream cheese icing. You have the option to add either pecans or walnuts if desired.
Here is what you will need to get started:
- 12 count muffin pan
- cupcake liners
- all purpose flour (157 g)
- granulated sugar (100g)
- dark brown sugar packed (100g)
- baking soda
- baking powder
- ground cinnamon
- ground all-spice
- salt
- canola oil (180ml)
- eggs
- pure vanilla extract
- heavy cream
- freshly grated carrots
- sweetened coconut flakes
- chopped walnuts or pecans (optional)
- one batch of my browned butter cream cheese icing
Making the cupcakes:
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and all-spice. Using a wooden spoon, stir in canola oil, eggs, vanilla extract and heavy cream. Beat until the eggs are fully incorporated. Fold in the carrots, coconut flakes and nuts (if using). Gently stir just until combined, being careful to not over mix the batter.
Evenly divide batter into the cupcake liners, filling each cupcake ⅔-¾ of the way full. *Don’t overfill the cupcake liners!* The bake. Cupcakes are done when a toothpick inserted in the middles comes out clean.
Set the cupcakes aside on a cooling rack to cool for at least 30 minutes and start on the browned butter icing.
Making the Browned Butter:
Once you try this Browned Butter Cream Cheese Icing you will never want to make it any other way! Browning the butter gives this cream cheese icing the most incredible nutty, caramel flavor that is seriously hard to beat! Browning butter is so easy, and only requires a few extra minutes; but the end result is so worth it!
Browned butter is one of my best kept secrets, which I guess isn’t really a secret anymore- I do tent to post a lot of browned butter recipes. If you’re looking for more browned butter goodness, be sure to check out these Peanut Butter Swirl Chocolate Chip Monster Cookie Bars, these Dark Chocolate Sea Salt Brown Butter Shortbread Cookies , or this amazing Browned Butter Balsamic Ravioli with Walnuts and Fried Sage. Browning butter adds such a rich, complex, nutty flavor that helps bring out the flavor of any dish- it truly can’t be beat!
How to brown butter:
In a medium saucepan, you will melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and the butter has a deep amber color, its time to take off the heat. Place the browned butter in a heat resistant bowl and place in the freezer for 15 minutes to cool before making the icing.
Putting together the Browned Butter Cream Cheese Icing:
After the butter has cooled in the freezer for 15 minutes, it’s time to make the icing! In the bowl of stand mixer add the cooled browned butter and room temperature cream cheese. Beat on Medium high speed for 3-5 minutes until fluffy. Scrape down the sides of the bowl as necessary.
When the butter and cream cheese are full incorporated, carefully add the powdered sugar one cup at a time. Beat on medium low speed between each addition. Next, add the remaining ingredients: maple syrup, vanilla, cream, cinnamon and a dash of salt. Mix until the icing comes together, about 5 minutes.
When the muffins are fully cooled- using either a frosting bag with a decorating tip or by hand, frost each cupcake with about 1-2 tablespoons of icing. Serve and enjoy!
And that’s it! These Spring Carrot Cake Cupcakes are officially are new favorite way to enjoy carrot cake!
We hope you love these Spring Carrot Cake Cupcakes with Browned Butter Icing as much as we do! If you give this recipe a try, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it!
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More Spring Inspired bakes to make this season:
- Triple Berry Sweet Rolls with Meyer Lemon Glaze
- Bakery Style Triple Berry Lemon Muffins
- Cast Iron Skillet Irish Soda Bread
Recipe
Spring Carrot Cake Cupcakes with Browned Butter Cream Cheese Icing
Ingredients
Carrot Cake Cupcakes:
- 1 ¼ cups all purpose flour
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 ½ cups freshly grated carrots
- ¼ cup sweetened coconut flakes
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon all-spice
- 1 teaspoon salt
- 2 large eggs, at room temperature
- ¾ cups canola oil
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy cream
- ½ cup chopped pecans or walnuts (optional)
Browned Butter Cream Cheese Icing:
- 1 stick salted butter
- 6 oz. cream cheese at room temperature
- 3 cups sifted powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- a dash or salt
Instructions
- Preheat oven to 350 degrees F. Line a 12-count muffin pan with foil or paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and all-spice. Using a wooden spoon, stir in canola oil, eggs, vanilla extract and heavy cream. Beat until the eggs are fully incorporated. Fold in the carrots, coconut flakes and nuts (if using). Gently stir just until combined, being careful to not over mix the batter.
- Evenly divide batter into the cupcake liners, filling each cupcake ⅔-¾ of the way full. *Don't overfill the cupcake liners!* Transfer the muffins to the oven and bake at 350 degrees F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Set the cupcakes aside on a cooling rack to cool for at least 30 minutes. Start on the browned butter icing.
Browned Butter Icing:
- In a medium saucepan, melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and the butter has a deep amber color, take off the heat. Carefully pour the browned butter into a heat resistant bowl. Place in the freezer for 10-15 minutes until cool.
- When the browned butter has cooled, add the room temperature cream cheese and butter to the bowl or an electric stand mixer. Beat on medium high speed for 3-5 minutes, scraping down the sides of the bowl. Carefully add the powdered sugar, one cup at a time, beating well between each addition. Add the maple, vanilla, cream, cinnamon and a dash of salt to taste. Beat until the icing comes together, about 5 minutes.
- When the cupcakes have fully cooled, using either an icing bag with a decorating tip or by hand, ice each cupcake with about 1-2 tablespoons of icing. Enjoy!
This is the best carrot cake I have ever had 😋!! Everyone was saying the same. Unbelievably moist and the FROSTING takes it over the top!! Beautiful pictures!
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