Name: Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 6 Tablespoons unsalted butter (room temperature, divided); 6 ounces full-fat cream cheese (room temperature); 3/4 teaspoon vanilla extract; 1 pinch salt; 2 1/2 cups confectioners’ sugar; 5/8 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 5 Tablespoons vegetable oil; 1/2 cup granulated sugar; 1 large egg (lightly whisked); 3/4 cup freshly grated raw carrots ((about 1 large or 2 medium carrots)); 1/4 cup finely chopped pecans

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!

A carrot cake cupcake topped with a swirl of cream cheese frosting on a speckled plate surrounded by carrots.

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!

Jump to:

Why You'll Love This Recipe
Ingredient Notes & Substitutions
Special Equipment
Step-By-Step Recipe Instructions
Nut-Free Recipe Variation
Allison's Top Tips
Storage Instructions
More Cake & Cupcake Recipes
Recipe
Comments

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 small batch recipe makes seven cupcakes, a baker's half dozen. Trust me, you'll be fighting over who gets to eat that "bonus" cupcake!

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

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

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. Check out my post all about how to shred carrots for carrot cake for even more information!

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.

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.

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 my nut-free recommendations in the recipe notes below.

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. I prefer to brown just 2 Tablespoons of the butter so that the frosting's flavor doesn't overpower the cupcakes, but you can brown as much of the butter in the frosting as you like (or skip browning it altogether for a classic cream cheese frosting).

The browned butter will need to be room temperature for making the frosting, so you'll need to either allow time for the butter to cool after browning or brown the butter ahead of time (up to a week ahead) and store it in the fridge, letting it come to room temperature with the other frosting ingredients.

Cream Cheese - Be sure to use room temperature full-fat 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. To bring the cream cheese to room temperature more quickly, cut it into small pieces.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and whisk), I recommend some special tools for making this recipe.

A standard muffin pan, for baking the cupcakes.
An electric hand mixer or a stand mixer with the paddle attachment, for mixing the frosting.
A piping bag and large open star piping tip (I used Wilton 8B) for piping the frosting onto the cupcakes. If you prefer, you can use a small offset spatula to spread the frosting onto the cupcakes.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Browned butter in a small pan on a gray surface.

Step 1: Brown the butter. Once browned, immediately transfer the butter to a large, heat-safe bowl. Let the butter cool to room temperature.

Dry ingredients whisked together in a glass bowl.

Step 2: Make the carrot cake batter. In a small bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.

Sugar and oil whisked together in a glass bowl.

Step 3: In a large bowl, combine vegetable oil and sugar and whisk to combine.

Step 4: Add half of the flour mixture to the oil mixture and stir to combine. Then add half of the whisked egg, stirring to combine. Alternate adding the remaining flour mixture and egg, stirring until just a few streaks of flour remain.

Cupcake batter with grated carrot and chopped pecans in a glass bowl.

Step 5: Add grated carrots and pecans and stir until blended.

Cupcake batter in paper liners in a muffin pan.

Step 6: Spoon cupcake batter into seven wells of the muffin pan lined with paper liners, filling each ⅔ full.

Step 7: Bake the cupcakes at 350°F for 30 minutes or until the tops spring back when lightly poked. Let cool completely.

Whipped brown butter and cream cheese in a glass bowl.

Step 8: Make the frosting. Beat cream cheese, browned butter, and butter until smooth. Add vanilla and salt and beat to combine.

Brown butter cream cheese frosting in a glass bowl.

Step 9: Slowly add confectioners' sugar, mixing on low speed until blended. Then beat on high speed until the mixture is well combined and creamy.

Step 10: Frost the cupcakes. Fit a piping bag with a large piping tip and pipe a large swirl of frosting onto each cupcake.

Nut-Free Recipe Variation

To make these cupcakes nut-free, replace the chopped pecans with ¼ cup (32 grams) of raisins or a dried fruit blend (I love King Arthur Baking Company's Baker's Fruit Blend.)

Allison's Top Tips

The browned butter will need to be cooled to room temperature before mixing the frosting. Brown the butter in advance so that it has time to cool, or you can brown it up to a week ahead, store it in the fridge, and then let it come to room temperature along with the cream cheese and remaining butter for the frosting.

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.

A frosted carrot cake cupcake sliced in half on a plate surrounded by carrots and more cupcakes.

Storage Instructions

Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Refrigerator: Frosted cupcakes should be stored 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.

Freezing: Unfrosted cupcakes can be sealed in an airtight container and frozen for up to 2 months. Defrost the cupcakes before topping them with frosting.

More Cake & Cupcake Recipes

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Recipe

Close up view of a carrot cake cupcake topped with a swirl of cream cheese frosting on a speckled plate surrounded by carrots.

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.

4.45 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: Western European

Prep Time: 50

Cook Time: 30

Total Time: 1 20

Servings:

Yield: 7 cupcakes

Calories: 503kcal

Author: Allison Ferraro

Special Equipment

standard muffin pan
Electric hand mixer or stand mixer
Piping bag
Piping tip (Wilton 8B)

Ingredients

Brown Butter Cream Cheese Frosting:

6 Tablespoons (86 grams) unsalted butter room temperature, divided
6 ounces (170 grams) full-fat cream cheese room temperature
¾ teaspoon (4 grams) vanilla extract
1 pinch salt
2 ½ cups (284 grams) confectioners' sugar

Carrot Cake Cupcakes:

⅝ cup (75 grams) all-purpose flour
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (2 grams) baking powder
¼ teaspoon (1.5 gram) baking soda
5 Tablespoons (62 grams) vegetable oil
½ cup (99 grams) granulated sugar
1 large egg lightly whisked
¾ cup (80 grams) freshly grated raw carrots (about 1 large or 2 medium carrots)
¼ cup (30 grams) finely chopped pecans

Instructions

Brown the butter.

Brown the butter for the brown butter cream cheese frosting ahead of time. Add 2 Tablespoons of butter to a medium-sized, light-colored pan, stirring it frequently as it melts and then browns to ensure that it does not burn. Once browned, immediately transfer the butter to a small, heat-safe bowl. Let the butter cool to room temperature. (Butter can be browned up to a week ahead of time and stored in the fridge. Then let the browned butter come to room temperature with the other frosting ingredients before mixing.)
6 Tablespoons (86 grams) unsalted butter

Make the cupcake batter.

Preheat oven to 350°F. Place paper liners into 7 wells of a standard muffin pan and set aside.
In a small bowl, whisk together flour, cinnamon, baking powder, and baking soda. Set aside.
⅝ cup (75 grams) all-purpose flour, ½ teaspoon (1 gram) ground cinnamon, ½ teaspoon (2 grams) baking powder, ¼ teaspoon (1.5 gram) baking soda
In a large bowl, combine vegetable oil and sugar and whisk to combine.
5 Tablespoons (62 grams) vegetable oil, ½ cup (99 grams) granulated sugar
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.
1 large egg
Add grated carrots and pecans and stir until blended.
¾ cup (80 grams) freshly grated raw carrots, ¼ cup (30 grams) finely chopped pecans
Spoon batter into the prepared pan, filling each of the seven wells ⅔ full (about 2 heaping Tablespoons or 50 grams of batter per cupcake).

Bake the cupcakes.

Bake the cupcakes for 30 minutes or until the tops spring back when lightly poked. The tops of the cupcakes will be just slightly domed and will flatten out 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, room temperature browned butter, and remaining 4 Tablespoons room temperature butter on high speed until smooth, about 1 minute. Add vanilla and salt and beat to combine.
6 Tablespoons (86 grams) unsalted butter, 6 ounces (170 grams) full-fat cream cheese, ¾ teaspoon (4 grams) vanilla extract, 1 pinch salt
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.
2 ½ cups (284 grams) confectioners' sugar

Frost the cupcakes.

Once the cupcakes have cooled completely, they're ready for frosting. Fit a piping bag with a large piping tip 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.

Nut-Free Recipe Variation: To make these cupcakes nut-free, replace the chopped pecans with ¼ cup (32 grams) of raisins or a dried fruit blend (I love King Arthur Baking Company's Baker's Fruit Blend.)