Carrot cake is a timeless dessert that has been loved for generations. Its origins date back to the Middle Ages when sweeteners were scarce, and people used naturally sweet ingredients, such as carrots, to add flavor to their baked goods. Carrot pudding was a popular dish in European countries, and over time, it evolved into the carrot cake we know today. During World War II, when sugar was rationed, carrot cake gained even more popularity due to its natural sweetness. As baking techniques advanced, bakers started adding spices, nuts, and other ingredients to enhance the flavors, making it one of the most beloved cakes worldwide. These Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting are a modern twist on the classic dessert. The rich, nutty brown butter frosting complements the spiced cupcakes, elevating the overall experience with every bite.
Full recipe:
Ingredients:
For the Cupcakes:
- 3 large eggs
- ¾ cup buttermilk
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 cups grated carrots
- 1 (8 oz) can crushed pineapple, drained
- ½ cup toasted coconut
- 1 cup chopped pecans
- ½ cup raisins (optional)
For the Brown Butter Cream Cheese Frosting:
- ½ cup (1 stick) salted butter
- 8 oz cream cheese, at room temperature
- 3 ¾ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
- Toasted coconut for garnish
Directions:
- Preheat your oven to 350°F (175°C). Line cupcake pans with 24 cupcake liners.
- In a large mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Add the granulated sugar to the wet ingredients and mix until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, and ground cloves.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, drained crushed pineapple, toasted coconut, chopped pecans, and raisins (if using).
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.
To make the Brown Butter Cream Cheese Frosting:
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool to room temperature.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the cooled brown butter to the cream cheese, beating until well combined.
- Add the vanilla extract and orange juice, mixing until incorporated.
- Gradually add the confectioners’ sugar, beating until the frosting is light and fluffy.
- Once the cupcakes are completely cooled, frost them generously with the brown butter cream cheese frosting.
- Garnish with additional toasted coconut if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories: Approximately 310 kcal per cupcake | Servings: 24 cupcakes
Why This Recipe Is the Best
There are plenty of carrot cake recipes out there, but this version stands out for several reasons:
- Richly Spiced Flavor – This recipe includes a balanced blend of cinnamon and cloves, which bring warmth and depth to the cupcakes.
- Moist and Tender Texture – Thanks to the combination of oil, buttermilk, and crushed pineapple, these cupcakes stay soft and fluffy.
- Nutty, Toasted Goodness – The addition of toasted coconut and pecans provides a delicious crunch and enhances the overall flavor.
- Perfectly Sweetened Brown Butter Cream Cheese Frosting – Browning the butter before adding it to the frosting gives it a deep, nutty richness that pairs beautifully with the slightly tangy cream cheese.
- Versatile and Easy to Make – Whether you’re baking for a special occasion, a family gathering, or simply satisfying your sweet tooth, these cupcakes are the perfect treat.
Key Ingredients and Their Benefits
Carrots – The Star of the Show
Carrots add natural sweetness, moisture, and a subtle earthiness to the cupcakes. But they don’t just enhance the flavor; they also provide health benefits, including:
- Rich in beta-carotene – A powerful antioxidant that converts to Vitamin A, supporting vision and immune health.
- High in fiber – Promotes digestion and gut health.
- Loaded with vitamins and minerals – Including potassium, which helps regulate blood pressure.
Buttermilk – The Secret to Soft Cupcakes
- Buttermilk gives the cupcakes a light and fluffy texture while adding a slight tanginess to balance the sweetness. It also helps activate the baking soda, ensuring a proper rise.
Crushed Pineapple – A Moisture Booster
- The addition of crushed pineapple brings extra moisture and a hint of tropical sweetness, preventing the cupcakes from drying out. It also adds natural enzymes that tenderize the crumb.
Brown Butter – The Ultimate Flavor Enhancer
- Brown butter takes these cupcakes to the next level. By slowly cooking the butter until the milk solids caramelize, it develops a deep, nutty flavor that makes the frosting extra special. This process enhances the cream cheese frosting, making it richer and more complex.
Toasted Coconut and Pecans – The Perfect Crunch
- Adding toasted coconut and chopped pecans provides a delightful contrast in texture. The coconut enhances the tropical notes from the pineapple, while pecans add a warm, buttery crunch.
Step-by-Step Guide: How to Make the Perfect Carrot Cake Cupcakes
Prepping Your Ingredients
- Start by gathering and measuring all your ingredients. This will make the baking process smoother and more efficient.
Mixing the Batter
- Whisk together the wet ingredients: eggs, buttermilk, vegetable oil, vanilla extract, and sugar.
- Sift the dry ingredients: all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and cloves.
- Combine the wet and dry ingredients, then fold in the grated carrots, crushed pineapple, toasted coconut, pecans, and optional raisins.
Baking the Cupcakes
- Fill the cupcake liners about ⅔ full.
- Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool completely before frosting.
Making the Brown Butter Cream Cheese Frosting
- Brown the butter in a saucepan, let it cool, and mix it with softened cream cheese.
- Add powdered sugar, vanilla extract, and a splash of fresh orange juice to balance the richness.
- Beat until smooth and fluffy.
Frosting and Garnishing
- Pipe or spread the frosting onto each cupcake.
- Garnish with extra toasted coconut or chopped pecans for a beautiful finish.
Pro Tips for the Best Carrot Cake Cupcakes
- Use freshly grated carrots – Pre-shredded carrots are too dry. Freshly grated carrots release more moisture, keeping the cupcakes tender.
- Don’t overmix the batter – Overmixing can result in dense cupcakes. Stir until just combined.
- Toast the nuts and coconut – This enhances their natural oils and flavors, adding depth to the cupcakes.
- Let the brown butter cool before mixing with cream cheese – Hot butter can melt the cream cheese, resulting in a runny frosting.
Pairing Suggestions: What to Serve with These Cupcakes
These cupcakes pair wonderfully with various beverages and accompaniments:
- Coffee or Espresso – The bold flavors of coffee contrast beautifully with the sweetness of the cupcakes.
- Chai Tea – The warm spices in chai complement the cinnamon and cloves in the cupcakes.
- Vanilla Ice Cream – A scoop of vanilla ice cream takes this dessert to another level.
- Walnut or Pecan Brittle – Adds extra crunch and nuttiness for an indulgent experience.
Why You’ll Love This Recipe
- Perfect for Any Occasion – Whether it’s a birthday, holiday, or afternoon tea, these cupcakes are a guaranteed hit.
- A Great Make-Ahead Dessert – You can bake the cupcakes in advance and frost them just before serving.
- Customizable – Easily adapt the recipe by swapping pecans for walnuts, adding raisins, or adjusting the spice levels to your preference.
Frequently Asked Questions (FAQs)
Can I make this recipe into a full cake instead of cupcakes?
- Absolutely! You can pour the batter into a 9×13-inch pan or two 8-inch round cake pans and adjust the baking time to 30-35 minutes.
How should I store the cupcakes?
- Store them in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
Can I freeze the cupcakes?
- Yes! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
Can I make the frosting in advance?
- Yes! The frosting can be stored in the refrigerator for up to 5 days. Let it soften before spreading on the cupcakes.
Conclusion
These Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting are truly irresistible. The combination of moist, spiced cake, crunchy nuts, and rich, nutty frosting makes them a standout dessert. Whether you’re making them for a celebration or simply to enjoy with a cup of tea, they are guaranteed to impress. Try this recipe today and experience the perfect balance of flavors and textures in every bite! Happy baking!
