Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
Serves 6
35 mins prep
45 mins cook
80 mins total
So, I’m sharing that family recipe with you today in the form of cupcakes to test out yourself! These Carrot Cake Cupcakes are heavenly with a light, fluffy and irresistible brown butter cream cheese frosting!
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Begin by browning the butter for the frosting. Cut the butter into 4-8 pieces. Over medium heat, melt the butter in a saucepan (stainless steel recommended). Continue to cook, gently stirring occasionally to keep the milk solids from sticking hard to the bottom. Keep an eye on the color – once the milk solids turn golden brown and the smell is nutty, take it off the heat. Pour into a bowl and let it cool while you make the cupcakes.
