Carrot cake cupcakes with cream cheese frosting are a delightful treat that combines the warmth of spices/ brown butter with the sweetness of carrots and the rich creaminess of the frosting.

 

Plus, the addition of my secret ingredient- orange zest! They are easy to make and perfect for sharing. Try this recipe for your next event or simply indulge in something delicious. These cupcakes are ideal for parties, family gatherings, or simply as a treat for yourself. Below is a detailed guide on how to make these heavenly cupcakes. The addition of brown butter makes them especially lovely. Follow the instructions carefully and you will master baking with it!

If you are making them for Easter, try my basket decorations!

Here is how-

• 1 cup shredded coconut
• Green food coloring
• Mini chocolate Easter egg candies

In a small bowl add coconut and a small amount of food coloring. Mix until you get the desired color. Top with frosting and some coconut when ready to decorate. Top with chocolate eggs.

Okay, let’s get started!

Ingredients

Cupcakes

• 1 and 1/4 cups of all-purpose or cake flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/2 cup of brown butter (see instructions below)
• 1/2 cup of packed light brown sugar
• 2 large eggs
• 1 tbsp orange zest
• 1 teaspoon of vanilla extract
• 2 carrots peeled and grated or 1 full cup
• ¼ cup avocado oil

Cream Cheese Frosting

• 8 ounces of cream cheese, softened
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon of milk (optional, for consistency)

Instructions

Making the Brown Butter

1. In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to let it burn.
2. Remove the brown butter from the heat and let it cool slightly before using it in the cupcake batter.

Making the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, beat the brown butter and brown sugar until well combined and fluffy.
4. Add the eggs, oil, and vanilla extract, beating until the mixture is smooth.
5. Fold in the grated carrots and orange zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Cream Cheese Frosting

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, beating until fully incorporated.
3. Add the vanilla extract and mix until combined.
4. If the frosting is too thick, add a tablespoon of milk to reach the desired consistency.

Frosting the Cupcakes

1. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a small cookie scoop, piping bag, or spatula.
2. Optionally, decorate with coconut and mini Easter eggs.
3. Serve and Jenjoy!

Tips and Storing

• Make Ahead: The cupcakes can be made a day ahead and stored in an airtight container at room temperature. Frost them just before serving.
• Storage: Store any leftover cupcakes in the refrigerator due to the cream cheese frosting. They can be kept for up to 3 days.