Carrot Cake Cupcakes

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Flour

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

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Combine vegetable oil and sugar and whisk to combine.

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

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Add grated carrots and pecans and stir until blended.

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

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Bake the cupcakes for 45 minutes at 325°F.

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

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Frost the cupcakes after they've cooled completely.

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Click the Link Below for the Full Recipe

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Carrot Cake Cupcakes

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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!

Flour

Egg

Cinnamon

Brown Butter

Salt

Sugar

Cream Cheese

Baking Powder + Soda

Grated Carrots

Vanilla

Confectioners' Sugar

Oil

Pecans

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

Step 1

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Combine vegetable oil and sugar and whisk to combine.

Step 2

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

Step 3

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Add grated carrots and pecans and stir until blended.

Step 4

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

Step 5

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Bake the cupcakes for 45 minutes at 325°F.

Step 6

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

Step 7

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Frost the cupcakes after they've cooled completely.

Step 8

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Click the Link Below for the Full Recipe