Cupcakes: Carrot Cake

These Carrot Cake Cupcakes are moist and incredibly well-seasoned. A old-school carrot cake recipe renewed by using 6 different spices, coconut oil and vanilla extract. And if that wasn’t enough, they are finished with a simple brown buttercream cheese frosting! This dish yields 12 cupcakes.

Believe it or not, but I found this method in a romance novel.

Worth keeping to read. And I especially love when the characters in the book are eating or talking about food. But in this particular book, the Michigan author left a small collection recipes for the reader at the quite end. I metaphorically died. The recipe for carrot cake cupcakes with brown butter cream cheese frosting spoke to me.

And it said: you need to make these asap.

What initially drew me in was the brown butter cream cheese frosting in the title – obviously. But after reading through the ingredients I was sold on one single ingredient. Black pepper. Say what? Yes! The only changes I made was that I used both black and white pepper and upped the vanilla.

The combination of spices add depth and warmth and genuinely punch up these cupcakes while complementing the toffee notes of the brown butter cream cheese frosting.

To Make These Carrot Cake Cupcakes Gather:

for the cupcakes

• unbleached all-purpose flour – The base for the cake batter.
• baking soda – Creates a gas while baking which helps the cookies rise.
• fine ground salt – Use either sea salt or pink himalayan.
• cinnamon (ground) – Lends a distinct warm and woodsy flavor.
• cardamom (ground) – Slightly citrusy with notes of mint and pepper.
• ginger (ground) – Gives a pungent, spicy and sweet flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• black pepper (ground) – Adds distinct peppery bite.
• white pepper (ground) – Brighter, a little sharper and more herbaceous notes than regular black pepper.
• eggs – Adds richness and flavor.
• unsweetened applesauce – Adds moisture without added fat.
• light brown sugar – Sweetens and gives the cupcakes flavor.
• coconut oil (melted) – Lends richness and flavor.
• vanilla – Adds warmth and enhances all of the other flavors in this method.
• carrot (grated) – Will give the cake a touch of sweetness and a pop of color.

for the frosting

• softened cream cheese – Set out to soften to room temperature.
• brown butter – Adds richness and nutty flavor.
• fine ground salt – Enhances the flavors in the frosting.
• sifted powdered sugar – Will sweeten and thicken the frosting.

Brown The Butter:

The day before or morning of baking, brown 6 tablespoons in a skillet until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter. Let it cool completely until the butter solidifies.

Preheat your oven to 350℉ (or 180℃).

Then line a standard muffin pan with parchment liners and lightly spray with nonstick spray.

Make The Cupcakes:

In a medium bowl, measure and add 1 and 1/4 cup unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon finely ground salt (I’m using pink Himalayan), 1 teaspoon ground cinnamon, 1/2 teaspoon each ground cardamom, ground ginger and ground nutmeg. Lastly measure in 1/4 teaspoon ground black pepper and 1/8 teaspoon ground white pepper.

Using a whisk, stir well to combine and set off to the side.

In a larger mixing bowl, crack in 2 large eggs. Then measure and add in 3/4 cup light brown sugar, 1/2 cup unsweetened applesauce, 1/4 cup melted unrefined coconut oil and 2 teaspoons pure vanilla extract.

Whisk well to thoroughly combine and then stir in 1 cup freshly grated carrots.

Gradually stir the dry ingredients into the wet.

Use a scoop to measure out the batter.

And divide among the prepared muffin pan. Bake on the middle rack of your preheated 350° oven for 18 to 20 minutes. The tops should bounce back when gently pressed.

Once baked and safe to handle, transfer the muffins to a wire rack to cool completely before frosting.

Make the Frosting:

In the bowl of your stand mixer, fitted with the paddle attachment, add 1 (8 ounce) brick of cream cheese, 6 tablespoon browned butter and a pinch of fine salt. Mix on medium-low speed until smooth and creamy, about 2 minutes.

Gradually add in 3-1/2 cups powdered sugar (that has been sifted) into the mixer with the brown butter cream cheese. Scraping down the sides and bottom of the bowl as you go.

Pipe or use a spatula to frost each cupcake.

Garnish with a pinch of ground cinnamon and finely chopped pecans.

Keep refrigerated until ready to serve.

One word: phenomenal!

Enjoy! And if you give this Carrot Cake Cupcakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!