These Small Batch Carrot Cake Cupcakes are fluffy and filled with cozy spices. Topped with rich brown butter cream cheese frosting, they are delightful little treats for any occasion!
Honestly, who can resist a cupcake? I love how these are just the right size—so you can enjoy one (or two!) without any guilt. Perfect for a sweet finish to your day! 🧁
Key Ingredients & Substitutions
Flour: All-purpose flour works great for the cupcakes. If you’re gluten-free, you can substitute with a 1:1 gluten-free baking blend, which usually provides a similar texture.
Oils: Vegetable oil keeps the cupcakes moist, but you can switch to melted coconut oil for a different flavor. Olive oil also works if you’re okay with its taste.
Carrots: Freshly grated carrots are the star here. If you’re short on time, pre-grated carrots are an option, but they may not be as fresh. Don’t skip this ingredient; it adds moisture and sweetness!
Pineapple: The crushed pineapple adds flavor and extra moisture. If you want to skip it, just add an extra 1/4 cup of grated carrots. It’s tasty too!
Nuts: I love adding walnuts or pecans for crunch. If you’re nut-free, you can completely omit them or use sunflower seeds for a nice texture.
How Do I Get the Brown Butter Just Right?
Brown butter adds a wonderful nutty flavor to the frosting, but it can burn easily. Here’s how to do it perfectly:
- Start with a small saucepan over medium heat. Add the butter and let it melt completely.
- Keep stirring frequently to prevent sticking. You’ll notice it bubbling; that’s normal!
- After about 5-7 minutes, it will turn from yellow to a rich brown and smell nutty. This is your cue to take it off the heat!
- Let it cool slightly before mixing with the cream cheese to avoid melting it.
Trust me, the depth of flavor from brown butter is worth the attention!
Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg (beaten)
- 1/2 tsp vanilla extract
- 1/2 cup grated carrots (about 1 medium carrot)
- 1/4 cup crushed pineapple, drained (optional)
- 1/4 cup chopped walnuts or pecans (optional)
For the Brown Butter Cream Cheese Frosting:
- 4 tbsp unsalted butter
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 20 minutes for prep, plus 18-20 minutes for baking the cupcakes. After that, you’ll need some extra time to make the frosting. Overall, set aside about an hour to get these delicious treats baked and frosted before enjoying them!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with 6 cupcake liners to prepare for your batter.
2. Prepare the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, beaten egg, and vanilla extract until well combined. Gradually fold the dry mixture into the wet ingredients, stirring gently only until everything is just combined. Finally, fold in the grated carrots, crushed pineapple, and chopped nuts (if you’re using them) until nicely mixed in.
3. Bake the Cupcakes:
Evenly divide the cupcake batter into the lined muffin cups, filling each about 2/3 full. Place them in the preheated oven and bake for 18-20 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready! Once done, let the cupcakes cool in the tin for about 5 minutes before moving them to a wire rack to cool completely.
4. Make the Brown Butter Cream Cheese Frosting:
While the cupcakes are cooling, let’s make the frosting. In a small saucepan over medium heat, melt the unsalted butter. Stir frequently until the butter turns a lovely golden brown with a nutty aroma, which should take around 5-7 minutes. Be sure to watch it closely! Once it’s ready, remove it from the heat and let it cool slightly. In a mixing bowl, beat the softened cream cheese until smooth. Then add in the cooled brown butter (make sure it’s not too hot), powdered sugar, vanilla extract, and a pinch of salt. Beat until it’s nice and creamy. Taste and add more powdered sugar if you prefer it sweeter!
5. Frost the Cupcakes:
Once your cupcakes have cooled completely, it’s time to frost! Use a piping bag or a knife to spread the brown butter cream cheese frosting on each cupcake. You can make it as fancy or simple as you like!
6. Serve:
Your small batch carrot cake cupcakes are now ready to enjoy! They can be stored in an airtight container in the refrigerator for up to 3 days, although they may not last that long—they’re simply too delicious!
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil for a slightly different flavor, or opt for melted butter if you prefer a richer taste. Just make sure any substitute is in liquid form when added to the batter.
What Can I Use Instead of Cream Cheese for the Frosting?
If you’re in a pinch or need a dairy-free option, you can use vegan cream cheese or a whipped coconut cream as a substitute. Just remember that this may alter the flavor slightly, so choose what complements your taste best!
How Should I Store Unfrosted Cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the refrigerator for up to a week. Just make sure they’re completely cool before sealing them up!
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Just wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw them in the fridge overnight before frosting when you’re ready to enjoy!
