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Loaded Carrot Cake Cupcakes
Yield: 14 cupcakes
These loaded carrot cake cupcakes are packed with delicious flavors and textures. The cupcakes are made with carrots, crushed pineapple, coconut, raisins, and pecans and frosted with a sweet, nutty brown butter cream cheese frosting for the perfect carrot dessert.
Equipment
Ingredients
Loaded Carrot Cake Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 ½ tsp (1 tsp) ground cinnamon
- ¼ tsp (0.25 tsp) ground nutmeg
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tsp (2 tsp) vanilla extract
- 1 cup (128 g) finely grated carrots
- ½ cup (120 g) crushed pineapple undrained
- ¼ cup (60 ml) milk room temperature
- ¼ cup (25 g) shredded sweetened coconut
- ¼ cup (35 g) raisins
- ¼ cup (30 g) chopped pecans
Brown Butter Buttercream Frosting
- 18 tbsp (252 g) unsalted butter 1 cup + 2 tbsp unsalted butter to make brown butter
- 4 oz (113 g) cream cheese room temperature
- 3 ½ cups (420 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- ¼ cup (23 g) sweetened shredded coconut toasted
- ¼ cup (27 g) chopped pecans
Instructions
Loaded Carrot Cake Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 16 cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until well combined and smooth. Add in the finely grated carrots, undrained crushed pineapple, and milk, and whisk until the ingredients are well combined. Add in the dry ingredients and mix until the batter is combined and smooth. Fold in the shredded sweetened coconut, raisins, and chopped pecans.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
Brown Butter Cream Cheese Frosting
- First, make the brown butter. You can make the brown butter ahead of time. Add the unsalted butter to a medium saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately.
- Cool the melted brown butter to room temperature, then, cover and chill the butter in the refrigerator until it solidifies. Bring the brown butter to room temperature before making the buttercream frosting.
- To make the brown butter cream cheese frosting, in the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature brown butter and cream cheese for 5 minutes until it is light, pale, and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining half of the powdered sugar and continue to mix on low speed until fully combined with the butter and cream cheese. Add in the vanilla extract and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.
Assembling the Cupcakes
- Fill a piping bag fitted with an Wilton 2D piping tip with the brown butter cream cheese frosting. Pipe a generous swirl of frosting onto the cooled loaded carrot cake cupcakes. Decorate the cupcakes with toasted shredded coconut and pecans.
Notes
- Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve the cupcakes at room temperature for the best taste and texture.
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