Dessertsbrokenovenbaking5.0
The Best Carrot Cake Cupcakes
This recipe makes the BEST Carrot Cake Cupcakes! They're easy, deliciously spiced, moist & topped with browned butter cream cheese frosting!
👥 18 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 20 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 350°F and fill cupcake pans with 18 cupcake liners.
2
In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce - mixing after each addition.
large eggs (room temperature)2(1 block) cream cheese (room temperature)8 ozsour cream (room temperature)2 tablespoons
3
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Sift the dry ingredients into the wet ingredients and gently mix with a spatula until only a couple of flour streaks are visible.
4
Fold the shredded carrots into the batter.
5
Fill cupcake liners ~⅔ full and bake one pan at a time for about ⏱️ 20 minutes, or until a toothpick inserted in the middle of one comes out clean. After ⏱️ 10 minutes, move the cupcakes from the pan to a cooling rack.
6
Cream Cheese Frosting
7
Place the butter in a pan over medium heat. Stir until the butter browns and gives off a nutty aroma. Let it cool.
8
Mix the cream cheese in a large bowl until smooth. Stir in the cooled brown butter, vanilla extract and powdered sugar. Mix very well.
½ teaspoon vanilla extract(1 block) cream cheese (room temperature)8 ozvanilla extract1 teaspoonpowdered sugar4 cups
9
Pipe or spread frosting on the cooled cupcakes. Enjoy!
Nutrition Facts
calories
370 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
39 g
sodium Content
189 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
53 g
saturated Fat Content
7 g
unsaturated Fat Content
9 g
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