Brown Butter Carrot Cupcakes with Cream Cheese Frosting
Serves 12
30 mins prep
22 mins cook
52 mins total
Browned butter, orange zest, and cardamom make these deeper and more elegant than standard carrot cupcakes.
0 servings
1. Brown the butter: Melt ½ c butter in a saucepan over medium heat until foamy and golden with nutty bits on the bottom. Cool 10–15 min. 2. Prep: Heat oven to 350°F. Line a 12-cup muffin pan. 3. Batter: Whisk brown sugar, granulated sugar, eggs, sour cream, vanilla, and cooled brown butter. Fold in carrots, pineapple, and orange zest. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom. Add dry to wet; fold until just combined. Fold in nuts if using. 4. Bake: Fill liners ¾ full. Bake 20–24 min until tops spring back and a toothpick has moist crumbs. Cool in pan 5 min, then on a rack completely. 5. Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then vanilla and salt. Chill 10–15 min if needed before piping. 6. Finish: Pipe or spread frosting on cooled cupcakes. Add toppings as desired.
