• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Cake & Cupcake Recipes

    Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

    Published: Mar 25, 2021 by Allison Ferraro · Modified: Apr 4, 2022 · 6 Comments

    Jump to Recipe

    These small batch carrot cake cupcakes with brown butter cream cheese frosting are perfectly spiced, moist, and easy to make. They're the perfect dessert for a small Easter celebration - or any time a carrot cake craving strikes!

    close up side view of a cupcake topped with a swirl of frosting this Recipe
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Recipe FAQs
    • More Cake Recipes
    • Recipe
    • Comments

    Remember in the 2000's when we were all obsessed with cupcakes before the trendy dessert seemed to run its course? With the rise in popularity of small batch baking over the past year, it seems like the right time for cupcakes to make a comeback. They are, after all, just perfectly-portioned mini cakes.

    So here you have it... the best Easter dessert - carrot cake - turned into the most delicious cupcakes!

    Why You'll Love This Recipe

    These cupcakes are adapted from my all-time favorite carrot cake recipe, so they're delightfully moist, packed with fresh carrots and a hint of cinnamon, and have just a bit of crunchy pecans.

    The brown butter cream cheese frosting takes these cupcakes from classic to showstopper. Of course you could stick to basic cream cheese frosting if you prefer, but the nutty flavor that the browned butter adds to this frosting is truly delightful.

    This recipe is a must-have for Easter, but I gladly eat these cupcakes all year round!

    This small batch recipe makes seven cupcakes. With just the right ratio of ingredients for perfectly moist cupcakes and being careful to fill the liners just ⅔ of the way, that's where we netted out. If a bakers' dozen includes 13 baked goods instead of 12, then this is a bakers' half dozen. Trust me, you'll be fighting over who gets to eat that "bonus" cupcake!

    Ingredient Notes & Substitutions

    Cinnamon - Cinnamon perfectly complements the other flavors in these cupcakes. For optimal flavor, be sure to use ground cinnamon that's been open for no more than a year and is not expired, as ground spices lose their flavor over time. You can adjust the amount of cinnamon to suit your tastes or even add a bit of other ground spices, like nutmeg, if you wish.

    Vegetable Oil - Vegetable oil adds moisture and fat to these cupcakes. Oil helps to create cake with a delicate crumb, and does not lead to dense batter the way butter can. If you don't have vegetable oil on hand your can substitute another neutral oil, like canola oil.

    Grated Carrot - Grated carrots are of course key to carrot cake. Use freshly grated carrots for the best flavor and texture. Never use pre-shredded carrots for baking, since they lack the moisture and flavor needed for truly delicious cake. I prefer to finely shred carrots for carrot cake, since this will give you visible but not chunky pieces of carrot in your cake. Check out my post all about how to grate carrots for carrot cake for even more information!

    Chopped Pecans - Finely chopped pecans add delicious flavor and a hint of crunch to these cupcakes. You can substitute walnuts if you prefer. If you want to leave out the nuts altogether, check out the FAQ section below for how to adapt this recipe to create nut-free cupcakes.

    Cream Cheese - Be sure to use room temperature block cream cheese for making the frosting. Whipped or spreadable cream cheese is too soft for making frosting, and trying to whip cold cream cheese will result in lumpy frosting. I prefer to use full fat block cream cheese for baking, but you can substitute light (⅓ less fat) block cream cheese if you prefer; just know that your frosting will be slightly softer.

    Browned Butter - Browned butter is the secret ingredient that makes this cream cheese frosting extra special. Brown butter adds a rich, toasted, nutty flavor that complements these cupcakes beautifully. You'll need to brown the butter and then bring it back to room temperature, either by letting it sit at room temperature or by briefly re-chilling in the fridge just until solid but still a bit soft. Of course if you prefer to stick to classic cream cheese frosting for these cupcakes you can simply use room temperature butter in place of the room temperature brown butter.

    Step-By-Step Recipe Instructions

    1. Make the carrot cake batter. In a small bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
    2. In a large bowl, combine vegetable oil and sugar and whisk to combine.
    3. Add half of the flour mixture to the oil mixture and stir to combine. Then add about half of the whisked egg, whisking to combine. Add the remaining flour mixture and stir before adding the remaining egg and whisking just until blended.
    • dry ingredients mixed together in a glass bowl
      Step #1
    • oil and sugar whisked together in a glass bowl
      Step #2
    • cupcake batter in a glass bowl
      Step #3
    1. Add grated carrots and pecans and stir until blended.
    2. Spoon batter into the prepared pan, filling each of the seven wells ⅔ full (about 2 ½ Tbsp. or 55 grams of batter per cupcake).
    3. Bake the cupcakes for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs (but no raw batter). The tops of the cupcakes will be just slightly domed, and they will flatten (but shouldn't sink down) as they cool. Allow the cupcakes to cool completely in the pan on a wire rack before removing.
    • cupcake batter with grated carrots and nuts in a glass bowl
      Step #4
    • cupcake batter in liners in a muffin tin
      Step #5
    • baked cupcakes in a muffin tin
      Step #6
    1. Make the brown butter cream cheese frosting. In the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld electric mixer), beat cream cheese and room temperature browned butter on high speed until smooth, about 1 minute. Add vanilla and salt and beat to combine.
    2. With the mixer running on low speed, slowly add confectioners’ sugar until all the sugar is added. Then beat on high speed until the mixture is well combined and creamy.
    3. Frost the cupcakes. Once the cupcakes have cooled completely, they're ready for frosting. Fit a piping bag with a large piping tip (I used Wilton 8B) and pipe a large swirl of frosting onto each cupcake. Or, if you prefer, use an offset spatula to spread frosting onto each cupcake.
    • whipped brown butter and cream cheese in a glass bowl
      Step #7
    • cream cheese frosting in a glass bowl
      Step #8
    overhead view of frosted cupcakes in a muffin pan

    Recipe Tips

    This recipe makes enough cream cheese frosting for generously piping onto the cupcakes. If you're planning to simply spread frosting onto the cupcakes, you can reduce the amount of frosting by as much as half.

    Carrot cake cupcakes should be stored in the fridge, especially once they're frosted with cream cheese frosting. The cupcakes will be fine at room temperature for a couple of hours, and leftover cupcakes can be stored in the fridge in an airtight container for up to 3 days. However, these cupcakes will taste best at room temperature, so let refrigerated cupcakes sit on the counter for 30 to 60 minutes before serving.

    close up view of a carrot cake cupcake with a bite taken out

    Recipe FAQs

    Why is butter not used in carrot cake?

    Oil is the fat of choice for these carrot cake cupcakes, since it produces a cake that is more moist and tender than a cake made with butter.

    What can you substitute for vegetable oil in carrot cake?

    You can use unsweetened applesauce (5 Tablespoons or 80 grams) in place of the vegetable oil in this recipe. The resulting cupcakes won't be quite as moist, but they will still have a soft and slightly moist texture and will be delicious!

    Can you use pecans instead of walnuts in carrot cake?

    Yes, you can bake carrot cake with pecans instead of walnuts. I actually prefer the taste of pecans in these cupcakes, which is why the recipe calls for pecans, but either option will be delicious.

    Can I bake these cupcakes without nuts?

    Yes, you can skip the nuts altogether when baking these cupcakes. Just be sure to fill the cupcake liners only halfway instead of ⅔ full. The cupcake batter will rise differently without nuts, and the cupcakes become more susceptible to spreading (rather than doming) if the liners are overfilled.

    More Cake Recipes

    • Carrot Snack Cake
    • fig cupcake with swirled honey cream cheese frosting and a sliced fig
      Fig Cupcakes with Honey Cream Cheese Frosting

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    side view of frosted cupcakes on a blue speckled background

    Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

    These small batch carrot cake cupcakes with brown butter cream cheese frosting are perfectly spiced, moist, and easy to make.
    4.23 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Western European
    Prep Time: 50 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 35 minutes
    Servings: 7
    Yield: 7 cupcakes
    Calories: 495kcal
    Author: Allison Ferraro

    Ingredients

    Carrot Cake Cupcakes

    • ½ cup all-purpose flour
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 5 Tablespoons vegetable oil
    • ½ cup granulated sugar
    • 1 large egg lightly whisked
    • ¾ cup freshly grated raw carrots (about 1 large carrot)
    • ¼ cup finely chopped pecans

    Brown Butter Cream Cheese Frosting

    • 6 ounces full-fat cream cheese, room temperature
    • 6 Tablespoons unsalted butter, browned and cooled to room temperature
    • ¾ teaspoon vanilla extract
    • 1 pinch salt
    • 2 ½ cups confectioners’ sugar
    US Customary - Metric

    Instructions

    • Preheat oven to 325°F (163°C). Place paper liners into 7 wells of a standard muffin pan and set aside.

    Make the Cupcake Batter

    • In a small bowl, whisk together flour, cinnamon, baking powder, and baking soda. Set aside.
    • In a large bowl, combine vegetable oil and sugar and whisk to combine.
    • Add half of the flour mixture to the oil mixture and stir to combine. Then add half of the whisked egg, stirring to combine. Add the remaining flour mixture and stir before adding the remaining egg and stirring just until blended.
    • Add grated carrots and pecans and stir until blended.
    • Spoon batter into the prepared pan, filling each of the seven wells ⅔ full (about 2 ½ Tablespoons or 55 grams of batter per cupcake).

    Bake the Cupcakes

    • Bake the cupcakes for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs (but no raw batter). The tops of the cupcakes will be just slightly domed, and they will flatten (but shouldn't sink down) as they cool. Allow the cupcakes to cool completely in the pan on a wire rack before removing.

    Make the Frosting

    • In the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld electric mixer), beat cream cheese and room temperature browned butter on high speed until smooth, about 1 minute. Add vanilla and salt and beat to combine.
    • With the mixer running on low speed, slowly add confectioners’ sugar until all the sugar is added. Then beat on high speed until the mixture is well combined and creamy.

    Frost the Cupcakes

    • Once the cupcakes have cooled completely, they're ready for frosting. Fit a piping bag with a large piping tip (I used Wilton 8B) and pipe a large swirl of frosting onto each cupcake. Or, if you prefer, use an offset spatula to spread frosting onto each cupcake.

    Notes

    Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3 days. For best taste, let them sit at room temperature for 30 to 60 minutes before serving.
    This recipe makes enough cream cheese frosting for generously piping onto the cupcakes. If you're planning to simply spread frosting onto the cupcakes, you can reduce the amount of frosting by as much as half.

    Nutrition

    Serving: 1cupcake | Calories: 495kcal | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 266mg | Potassium: 151mg | Fiber: 1g | Sugar: 58g | Vitamin A: 2640IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg

    More Cake & Cupcake Recipes

    • Mini cheesecakes topped with chocolate "nests" and Cadbury mini eggs on a pink cake stand.
      Mini Egg Cheesecakes
    • Mini cheesecake topped with a drizzle of cookie butter on top of a pile of biscoff cookies.
      Mini Biscoff Cookie Butter Cheesecakes
    • overhead view of a slice of icebox cake on a white plate
      Chocolate Peanut Butter Oreo Icebox Cake
    • angled view of slices of pound cake on a white plate
      Classic Pound Cake

    Reader Interactions

    Comments

    1. Jessica

      March 18, 2023 at 11:22 pm

      2 stars
      I was not a big fan of these cupcakes. Maybe I got the measurements wrong but there was way too much oil and they fell in the oven and crisped along the times. They tasted like burnt sugar and stuck to the muffin wrapper despite oil seeping through. The frosting was delicious though

      Reply
      • Allison Ferraro

        March 20, 2023 at 11:09 pm

        Hi Jessica! I'm so sorry to hear that these cupcakes didn't turn out as expected. It's possible that the ingredients weren't measured properly, as you mentioned, and other likely culprits of sinking cupcakes could be over mixing the batter, over filling the liners, or the oven temperature being off. Do you use an oven thermometer to check your oven temp? The crispy edges and burnt sugar taste has me wondering if your oven is running hot. If you'd like to shoot me an email at [email protected] I'd be happy to help you trouble shoot.
        - Allison

        Reply
    2. Anne

      October 03, 2022 at 4:14 pm

      Can these be made ahead and frozen?

      Reply
      • Allison Ferraro

        October 05, 2022 at 6:14 am

        Hi Anne! Yes, these cupcakes can be baked, fully cooled, sealed in an airtight container, and frozen for up to 2-3 months. It's best not to freeze them already frosted and to wait until after they've been frozen, thawed, and brought to room temperature before frosting. I do find that these cupcakes (like most cupcakes) can become a bit more moist on top after freezing and thawing, but they're definitely still very delicious that way.
        - Allison

        Reply
    3. jet1821

      October 23, 2021 at 1:05 pm

      5 stars
      I thought for sure that even 40 minutes was WAY too long for baking (that's when I took mine out of the oven) but it made the top crispy and the inside soft. These were really delicious and mostly carrots so they're healthy, right? Ha. The frosting added a nice, complex touch.

      Reply
      • Beatrice

        February 20, 2022 at 1:55 pm

        4 stars
        These were so good but I think normal cream cheese frosting is better but that's just my opinion.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Easter Dessert Recipes

    • Carrot Snack Cake
    • side view of frosted cupcakes on a blue speckled background
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Square cake slices topped with speckled frosting on a marble surface.
      Browned Butter Vanilla Snack Cake with Robin Egg Speckled Frosting
    • These mini naked cakes filled with sweet and tangy orange marmalade and garnished with fresh flowers are an elegant treat for a springtime brunch. They may look fancy, but they're simple to make.
      Mini Naked Cakes with Sweet Orange Marmalade

    Reader Favorites

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)
    • Decorated bronuts on a blue surface.
      Homemade Bronuts (Brownie Donuts)

    Top Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • A box of baking soda and a can of baking powder next to small glass bowls of both leaveners.
      Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED