Carrot Cake Cupcakes

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 your Easter celebration - or any time a carrot cake craving strikes!




Brown Butter



Cream Cheese

Baking Powder + Soda

Grated Carrots


Confectioners' Sugar



Make the carrot cake batter. Whisk together flour, baking powder, baking soda, and cinnamon.

Step 1

Combine vegetable oil and sugar and whisk to combine. 

Step 2

Alternate adding the flour mixture and beaten egg to the oil mixture and stirring just until blended. 

Step 3

Add grated carrots and pecans and stir until blended.

Step 4

Spoon batter into the prepared pan, filling each of the seven wells ⅔ full.

Step 5

Bake the cupcakes for 45 minutes at 325°F.

Step 6

Make the cream cheese frosting. Beat cream cheese, browned butter, vanilla, salt, and sugar until smooth.

Step 7

Frost the cupcakes after they've cooled completely.

Step 8

Click the Link Below for the Full Recipe