Carrot Cake Cupcakes with Brown Buttercream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot cake cupcakes flavored with six warm spices and topped with brown butter cream cheese frosting. These individual cakes are tender from applesauce and coconut oil, finished with a rich frosting and pecans. Perfect for special occasions or dessert spreads.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground white pepper
- 2 large eggs
- 3/4 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup unrefined coconut oil (melted but not hot)
- 2 teaspoons vanilla extract
- 1 cup carrot (freshly grated or about 1 large)
- 8 ounces cream cheese (softened)
- 6 tablespoons browned butter (see notes)
- 1 pinch fine salt
- 3½ cups powdered sugar (sifted)
- 1 pinch ground cinnamon (for garnish)
- 1 to 2 tablespoon toasted pecans (finely chopped, for garnish)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 308mg
- Total sugar
- 45g
- Added sugar
- 43g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 39mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.