These Mini Carrot Cake Cupcakes are moist and tender and loaded with carrot flavor. There topped with a rich and creamy Brown Butter Cream Cheese Frosting then sprinkled with Candied Walnuts for added crunch and decorated with a mini White Chocolate Carrot to finish them off.
These Mini Carrot Cake Cupcakes With Brown Butter Cream Cheese Frosting are the perfect balance of spicy tender carrot cake and sweet rich cream cheese Frosting. The cakes are loaded with finely grated carrots that pair well with the added cinnamon and nutmeg, and that frosting, a combination of creamy Cream Cheese and rich Brown Butter which gives them a slightly nutty flavor, and what’s Carrot Cake without Walnuts. These walnuts are candied with maple syrup to give these Cupcakes a little added crunch.
As for size, I really love Mini desserts. These Cupcakes are about two bites, which makes them perfect for a dessert table that has many choices. Why not taste a little of everything, right?
How To Decorate These Cupcakes
First I topped these moist cupcakes with a silky smooth Brown Butter Cream Cheese Frosting. If you want to add tons a flavor to recipes, then Brown Butter is the way to go. Now it is not hard to make Brown Butter but it is an extra step that you will have to take. I will say, it is well worth it. With a little extra effort you can add a ton of flavor.
To Brown The Butter:
I place 12 Tablespoons of unsalted butter in a small saucepan over medium low heat. Allow the butter to melt completely and cook until the liquids turn golden in color and brown bits start to form on the bottom of the pan, about 8 to 10 minutes. Pour into a glass bowl, making sure to include all the brown bits on the bottom of the pan. Let sit on the counter until the liquid has once again become solid.
I decided to decorate these Cupcakes with Walnuts that I candied. To do this place 1/4 Cup of Maple Syrup into a frying pan set over medium heat. Add 1/2 cup chopped Walnuts and continued to cook until the Maple Syrup has cooked down and walnuts are completely coated. Pour the coated walnuts onto a sheet of aluminum foil to cool completely.
I also topped each cupcake with a mini white chocolate carrot. I did this by placing 1 cup of white chocolate chips in a glass bowl along with 1 teaspoon of coconut oil, then placed the bowl over a small pot of simmering water until the chocolate was melted and smooth. I divide the chocolate evenly between two bowls. In one bowl I added a small amount of orange gel food coloring and in the other bowl I added a small amount of green gel food coloring. I stirred each one until I reached the desired color. I placed each color in a piping bag and snipped off the tip. I then piped a small carrot shape with the orange color and carrot stems with the green color on a piece of parchment paper. I set to the side to allow the chocolate to solidify. Once dried they can peal off the parchment paper with ease.
Mini Carrot Cake Cupcakes With Brown Butter Cream Cheese Frosting
Course: DessertThese Mini Carrot Cake Cupcakes With Brown Butter Cream Cheese Frosting are moist and tender and loaded with great carrot flavor. There Brown Butter Cream Cream Cheese Frosting is rich and creamy and the perfect accompaniment to the cupcakes.
Ingredients
- For The Cupcakes
2 Cups all purpose flour
2 Teaspoons baking powder
2 Teaspoons baking soda
1 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/2 Teaspoon salt
4 Eggs
3/4 Cup avocado oil
1/2 Cup apple sauce
1 Cup brown sugar
3/4 Cup granulated sugar
1 Tablespoon pure vanilla extract
3 Cups peeled and finely grated carrots
- Brown Butter Cream Cheese Frosting
12 Tablespoons unsalted butter, browned
8 oz. Cream cheese, at room temperature
3 Cups powdered sugar
1 Teaspoon pure vanilla extract
1/2 Teaspoon salt
Candied walnuts, for decorating.
White chocolate carrots ( optional ) directions above.
Directions
- I started this recipe by making my Brown Butter for the frosting. Place the 12 tablespoons of unsalted butter in a small saucepan over medium low heat, stirring occasionally. Cook for 8 to 10 minutes until liquid becomes golden in color and brown bits start to form on the bottom of the pan. Remove from heat and pour into a glass measuring cup and set on the counter until completely cooled and butter has returned to a solid state.
- Preheat oven to 350º. Line a mini cupcake tray with paper cupcake liners and set to the side.
- To make the cupcakes, whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl until completely combined. Set to the side.
- In a separate large mixing bowl, whisk together the eggs, avocado oil, apple sauce, brown sugar, granulated sugar and pure vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together to combine. Add the grated carrots and mix to incorporate.
- Scoop out batter with a small ice cream scoop and fill each cupcake liner to 3/4 full. Place tray in the preheated oven and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove cupcakes from the oven and allow to cool completely.
- Meanwhile while the cupcakes are cooling you can prepare your frosting. Place the room temperature cream cheese and the solidified brown butter in the bowl of a stand mixer fitted with a paddle attachment. Beat together until smooth. Add the powdered sugar, vanilla and salt and continue mixing to incorporate. Add in milk, one tablespoon at a time and continue mixing until smooth and creamy. Place frosting in a piping bag and pipe a small swirl of frosting on each cooled cupcake. Sprinkle each cupcake with some candied walnuts and top with a chocolate carrot if desired ( directions above ). Then serve.
- Enjoy.
