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Carrot Cake Cupcakes with Cream Cheese Frosting and Caramel Drizzle Recipe

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4 from 6 reviews

Delight in these moist and flavorful Carrot Cake Cupcakes, packed with warm spices, freshly grated carrots, and a hint of crushed pineapple for extra moistness. Topped with a rich and creamy brown butter cream cheese frosting and drizzled with homemade caramel sauce, these cupcakes are a perfect treat for any occasion.

Ingredients

Dry Ingredients

  • 2 1/2 cups self-rising flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 2 cups granulated sugar

Wet Ingredients

  • 1 cup vegetable oil
  • 1 tbsp vanilla extract (or vanilla paste)
  • 4 large eggs
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple (partially drained)

Add-ins

  • 1 cup chopped roasted walnuts (optional)

Frosting Ingredients

  • 1/2 cup unsalted butter
  • 16 oz cream cheese (somewhat softened but still a little stiff; two 8 oz packages)
  • 3 1/2 cups confectioner's sugar (add up to 4 cups if a stiffer frosting is desired)
  • Pinch of salt
  • 1 tsp vanilla extract
  • Homemade caramel sauce (for topping)

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it's at the perfect temperature for baking the cupcakes.
  2. Mix Dry Ingredients: Sift together the self-rising flour, ground cinnamon, nutmeg, ground cloves, allspice, and baking soda. Set this mixture aside for later use.
  3. Prepare Muffin Pans: Line the bottoms of 2 to 3 muffin pans with cupcake liners to prevent sticking and for easy removal.
  4. Combine Sugar, Oil, and Vanilla: In the bowl of a stand mixer, beat the granulated sugar, vegetable oil, and vanilla extract together at medium speed until well blended.
  5. Add Eggs: Incorporate the eggs one at a time into the sugar and oil mixture, ensuring each egg is fully blended before adding the next.
  6. Add Dry Ingredients: Reduce the mixer speed to low and gradually add the sifted flour mixture in increments, mixing just until combined.
  7. Fold in Carrots and Add-ins: Gently fold in the grated carrots, crushed pineapple (if using), and chopped roasted walnuts (if desired) to incorporate them evenly into the batter.
  8. Fill Cupcake Liners: Using an ice cream scooper, evenly distribute the batter into the cupcake liners, filling each about three-quarters full.
  9. Bake Cupcakes: Place the pans in the oven and bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  10. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely at room temperature before frosting.
  11. Prepare Brown Butter: In a small saucepan, melt the unsalted butter over medium heat. Watch carefully as it starts foaming and then turns an amber brown color with a nutty aroma. Remove from heat immediately to prevent burning.
  12. Cool Brown Butter: Transfer the browned butter to the refrigerator and chill until it solidifies again, which can take about an hour.
  13. Make Frosting: In the mixing bowl, combine the cooled brown butter and cream cheese. Beat on high speed until the mixture thickens and becomes fluffy.
  14. Add Confectioner’s Sugar: Lower the mixer speed and gradually add the confectioner's sugar. Once fully incorporated, return to high speed and whip until smooth and creamy.
  15. Flavor Frosting: Add a pinch of salt and vanilla extract to the frosting and continue whipping until well combined and smooth.
  16. Frost Cupcakes: Transfer the frosting into a piping bag and decorate the completely cooled cupcakes generously.
  17. Add Toppings: Drizzle homemade caramel sauce over the frosted cupcakes and sprinkle with additional chopped nuts if desired before serving.

Notes

  • Partially draining the crushed pineapple helps maintain moisture without making the batter too wet.
  • Using a stand mixer ensures even blending and a fluffier texture.
  • Brown butter adds a deep, nutty flavor to the frosting, elevating the classic cream cheese topping.
  • Ensure cupcakes are completely cool before frosting to prevent melting and sliding of the frosting.
  • You can omit walnuts if you have nut allergies or prefer a nut-free cupcake.
  • If you want a stiffer frosting for piping designs, add up to 1/2 cup more confectioner's sugar.
  • The homemade caramel sauce pairs beautifully but can be replaced with store-bought caramel sauce if time is short.

Find it online: https://simpleplatter.com/carrot-cake-cupcakes-with-cream-cheese-frosting-and-caramel-drizzle-recipe/