It seems that as soon as spring hits, everybody makes carrot cake. Sure, anything with carrots is super popular for spring, especially for those celebrating Easter, but in my family, carrot cake has always been a year-round dessert. I may be biased, but my (Angela’s) family recipe that my mom has made since I was little, and my sister has perfected over the years is my favorite of all the carrot cakes I’ve ever had. 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!
Tips for Added Flavor
There are a few additions to this version of carrot cake cupcakes that gives it an added layer of flavor and texture. Let’s break these down:
Toasted Coconut. Toasted coconut is hands down better than when it’s not toasted (in our humble opinions, of course). The coconut texture changes so that it has a slight crunch and it gains a deeper, almost nuttier flavor profile. We always prefer this as a topping on the frosting, but adding toasted coconut into the cake itself gives the cake a little something special.
Brown Butter. We are brown butter lovers in this house! We absolutely love the flavor of brown butter and we feel that it often improves a variety of dishes, and the nuttiness is amazing in sweet applications. So browning the butter for the cream cheese frosting was a no-brainer here for us. If you want to see more recipes with brown butter, check these out: Brown Butter and Pecan Rum Cake, Brown Butter Bourbon Caramel Gelato, Brown Butter Cardamom Linzer Cookies with Passion Fruit Jelly,
We hope you enjoy this recipe for Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
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