Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

How to make homemade carrot cake cupcakes

These cupcakes are so easy to bake and they’re perfect for all of your springtime celebrations. The recipe is pretty straightforward but let’s run through it step-by-step before you get started. Check the recipe card below for ingredients and detailed instructions. Pro-tip: before you begin making the cupcakes, brown the butter on the stovetop for the cream cheese frosting. That way it will be chilled and ready to use once the cupcakes have cooled. 

Step 1: Preheat the oven to 350°F and line a 12 cup muffin pan with paper liners. Set aside.

Step 2: Wash and peel the carrots and then grate them using the small side of a box (cheese) grater. You’ll want 1 1/2 cups of carrots (not packed) which is equivalent to about 4 medium carrots. 

Step 3: Mix the dry ingredients together including the flour, baking powder, baking soda, salt and spices. Set aside.

Step 4: In a separate bowl, whisk together the sugars and oil until well combined. Add the eggs and vanilla and mix to incorporate.

Step 5: Add the dry ingredients to the wet, alternating with the Greek yogurt. Gently stir with a large spatula or wooden spoon to mix. Before all of the flour is mixed in, add the grated carrots and fold them into the batter. Do not over mix the batter.