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!
Servings: 18 cupcakes
Calories: 370kcal
Equipment
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Whisk
- Spatula
- Measuring spoons
- Kitchen scale or measuring cups
- Grater
- Sifter
- Piping bag
- Piping tip
Ingredients
Carrot Cake Batter
- ¾ cup (150 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- ½ cup (125 ml) canola or vegetable oil
- 2 large (2 large) eggs room temperature
- ½ teaspoon (½ teaspoon) vanilla extract
- 2 tablespoons (30 g) sour cream room temperature
- 2 tablespoons (31 g) unsweetened applesauce room temperature
- 1 cup + 2 tablespoons (140 g) all-purpose flour
- ½ teaspoon (½ teaspoon) baking powder
- ¾ teaspoon (¾ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ tablespoon (½ tablespoon) ground cinnamon
- ¼ teaspoon (¼ teaspoon) ground nutmeg
- ¼ teaspoon (¼ teaspoon) ground ginger
- ⅛ teaspoon (⅛ teaspoon) ground cloves
- ⅛ teaspoon (⅛ teaspoon) ground cardamom
- 1½ cups (172 g) shredded carrots about 3 medium/large carrots
Cream Cheese Frosting
- ½ cup (1 stick) (113.5 g) unsalted butter browned and cooled
- 8 oz (1 block) (226.8 g) cream cheese room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- 4 cups (480 g) powdered sugar
Instructions
- Preheat oven to 350°F and fill cupcake pans with 18 cupcake liners.
- In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce - mixing after each addition.
- 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.
- Fold the shredded carrots into the batter.
- 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.
Cream Cheese Frosting
- Place the butter in a pan over medium heat. Stir until the butter browns and gives off a nutty aroma. Let it cool.
- Mix the cream cheese in a large bowl until smooth. Stir in the cooled brown butter, vanilla extract and powdered sugar. Mix very well.
- Pipe or spread frosting on the cooled cupcakes. Enjoy!
Notes
Accurate Measurements: Use a food scale to weigh the flour in grams (see metric tab). If using measuring cups, spoon the flour into the cups and level it off with a straightedge (do not pack it).
Storage: Store unfrosted cupcakes at room temperature for up to 3 days or wrapped in the freezer for up to 1 month. Store frosted cupcakes in the refrigerator for up to 1 week.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 370kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 189mg | Potassium: 124mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3667IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
