Moist Carrot Cake Cupcakes with Brown Butter Frosting
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.
Equipment
- Two or three 12-cup muffin pans
- Cupcake Liners
- Stand mixer or hand mixer
- Mixing bowls & whisk
- Fine-mesh sieve or sifter
- Silicone spatula
- Ice cream scoop (portioning)
- Wire cooling rack
- Light-colored saucepan (for browning butter)
- Piping bag with large star tip
Ingredients
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
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.