Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
These Carrot Cake Cupcakes are moist and incredibly flavorful. A classic carrot cake recipe jazzed up with 6 different spices, coconut oil and vanilla extract. And if that wasn't enough, they are finished with a simple brown butter cream cheese frosting!
FOR THE CAKE: 1¼ cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1/8 teaspoon ground white pepper 2 large eggs 3/4 cup light brown sugar 1/2 cup unsweetened applesauce 1/4 cup unrefined coconut oil melted but not hot 2 teaspoons vanilla extract 1 cup carrot freshly grated or about 1 large FOR THE FROSTING: 1 (8 ounce) brick cream cheese softened 6 tablespoons browned butter see notes 1 pinch fine salt 3½ cups powdered sugar sifted FOR SERVING: 1 pinch ground cinnamon for garnish 1 to 2 tablespoon toasted pecans finely chopped, for garnish
TO PREPARE THE CUPCAKES:
Preheat your oven to 350° and place parchement liners into a standard 12-cup muffin pan. Then lightly spray with nonstick spray.
In a medium bowl, measure and add the flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, black and white pepper. Whisk to incorporate.
Next, in a larger bowl, crack in the eggs. Then measure and add in teh sugar, applesauce, (melted) coconut oil and vanilla. Whisk to combine.
Add in the grated carrot and use a spatula to combine.
Divide the batter among the prepared liners. Bake on the middle rack of your preheated oven for 18 to 20 minutes. The tops should spring back when gently pressed.
Remove and once safe to handle, transfer the cupcakes to a wire rack to cool completely before frosting
TO PREPARE THE FROSTING:
In the bowl of your stand mixer, fitted with the paddle attacment, add the cream cheese, solidified brown butter and a pinch of salt.
Cream on medium-low speed until smooth and fluffy. About 2 mintues.
Gradually add in the sifted powdered sugar, scraping down the sides and bottom of the bowl as you go.
Pipe or use an offeset spatula to top each cupcake with frosting. Sprinkle with a pinch of ground cinnamon and finely chopped toasted pecans.
Serving: 1 cupcake | Calories: 235 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 8 g | Polyunsaturated Fat: 3 g | Cholesterol: 49 mg | Sodium: 280 mg | Fiber: 1 g | Sugar: 26 g