Description

Ultra-moist, warmly spiced carrot cake cupcakes crowned with a nutty, luscious brown butter cream cheese frosting. Finely grated carrots, a touch of crushed pineapple, and optional roasted walnuts create tender crumb and big flavor.

Ingredients

Units Scale

For the Moist Carrot Cake Cupcakes

2 1/2 cups self-rising flour (see Notes if you don't have self-rising flour)
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground allspice
1 tsp baking soda (for extra lift)
2 cups granulated sugar
1 cup vegetable oil
1 Tbsp vanilla extract or paste (use high-quality vanilla)
4 large eggs
3 cups grated carrots (finely grated)
1/2 cup crushed pineapple (partially drained)
1 cup roasted walnuts (optional) (chopped)

For the Brown Butter Cream Cheese Frosting

1/2 cup unsalted butter (brown it, then chill until solid)
16 oz cream cheese (softened slightly, still cool)
3 1/2 - 4 cups confectioners' sugar (sifted)
pinch of salt (balances sweetness)
1 tsp vanilla extract

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Instructions

Part 1: Ultra-Moist Cupcakes
Step 1 – Prepare oven & pans: Preheat to 175°C (350°F). Line two or three 12-cup muffin pans with liners (makes about 24–30 cupcakes).
Step 2 – Dry ingredients: Sift together self-rising flour, cinnamon, nutmeg, cloves, allspice, and baking soda. Set aside.
Step 3 – Wet ingredients: Beat sugar, oil, and vanilla on medium until combined. Add eggs one at a time, mixing well after each, until smooth and slightly lightened.
Step 4 – Finish batter: On low, add dry ingredients in a few additions just until combined. Fold in grated carrots, partially drained crushed pineapple, and walnuts (if using). Do not overmix.
Step 5 – Bake: Fill liners about 3/4 full (use a scoop for uniformity). Bake 15–20 minutes until a toothpick comes out clean. Cool a few minutes in pan, then transfer to a wire rack to cool completely before frosting.
Part 2: Brown Butter Cream Cheese Frosting
Step 6 – Brown the butter: Melt butter in a light-colored saucepan over medium heat. Cook, swirling, until brown bits form and it turns amber with a nutty aroma. Immediately transfer to a heatproof bowl to stop cooking.
Step 7 – Chill: Refrigerate until butter is completely solid (about 1 hour). You can speed this up in the freezer; watch closely.
Step 8 – Whip frosting: Beat chilled brown butter and cream cheese on high until smooth and fluffy. On low, add confectioners’ sugar 1 cup at a time. Add salt and vanilla, then whip on high 2–3 minutes until light and airy.
Step 9 – Frost: Pipe generous swirls onto fully cooled cupcakes (large star tip is classic). Garnish with a drizzle of caramel and toasted nuts if desired.

Notes

Baking science: Browning butter triggers Maillard reactions and caramelization, toasting milk solids for deep, nutty flavor in frosting.

No self-rising flour? For each 1 cup SR flour, use 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt. For this recipe: 2 1/2 cups AP flour + 3 3/4 tsp baking powder + 5/8 tsp salt (plus the 1 tsp baking soda listed).

Cook time range: Most kitchens finish at 17–19 minutes; start checking early.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Cupcakes, Dessert
Cuisine: American

Nutrition

Calories: 380
Sugar: 35
Fat: 22
Carbohydrates: 45
Protein: 4