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Cozy Brown Butter Carrot Cake Cupcakes

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These brown butter carrot cake cupcakes are a moist, tender, and flavorful autumn treat with warm spices and a nutty brown butter twist that makes them perfect for cozy fall days.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups (160g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups (about 3 medium) grated carrots
  • 1 teaspoon vanilla extract
  • 1/2 cup (50g) chopped walnuts or pecans (optional)
  • 1/4 cup (60g) crushed pineapple, drained (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly (about 5 minutes).
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. Mix dry ingredients: In a bowl, whisk together 1 1/4 cups (160g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
  4. Combine sugars and eggs: In a separate large bowl, whisk 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, and 2 large eggs until smooth and slightly fluffy, about 2 minutes.
  5. Add brown butter and vanilla: Slowly drizzle the slightly cooled brown butter into the sugar-egg mixture while whisking gently. Stir in 1 teaspoon vanilla extract until combined.
  6. Fold in dry ingredients: Gradually add the dry mix into the wet, folding gently with a spatula until just combined—avoid overmixing.
  7. Add carrots and nuts: Fold in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts or pecans (if using). Optionally fold in 1/4 cup well-drained crushed pineapple for extra moisture and subtle tang.
  8. Fill cupcake liners: Spoon batter evenly into the 12 cupcake liners, filling about 3/4 full.
  9. Bake: Place in the preheated oven and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool: Remove cupcakes from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting or serving.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat once it turns golden brown. Fold dry ingredients gently to avoid overmixing and tough cupcakes. Finely grate carrots for best texture. Fill cupcake liners about 3/4 full for perfectly domed cupcakes. Cool completely before frosting to prevent melting.

Nutrition

Keywords: brown butter, carrot cake, cupcakes, autumn recipe, fall baking, moist cupcakes, easy dessert, cozy treats

Find it online: https://magnetmeal.com/cozy-brown-butter-carrot-cake-cupcakes-easy-autumn-recipe/