CARROT CAKE CUPCAKES

By efriend

Ingredients

• 1 and 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2/3 cup canola oil
• 1/3 cup applesauce
• 3 large eggs, room temperature
• pinch of vanilla powder (or 1 teaspoon vanilla extract)
• 1 and 1/2 cups finely grated carrots

Details

Adapted from confessionsofaconfectionista.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners and set aside.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In another bowl, stir together sugars, oil, and applesauce until smooth and well-blended. Mix in eggs and vanilla. Add dry ingredients in two additions, mixing after each addition just until combined. Fold in grated carrots.

Pour batter into prepared cupcake liners, filling each one 2/3 of the way full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in tin for 5 minutes, then remove and transfer to a wire rack to cool completely before frosting.

To make the frosting, brown butter in a saucepan following these directions. Remove browned butter from the heat and pour in a heatproof bowl. Cover with plastic wrap and chill in the refrigerator for about an hour, or until it has reached a soft "room temperature butter" consistency; NOT completely solid. If it becomes solid, you will have to wait for it to come to room temperature again.

In a bowl, using an electric hand mixer, beat chilled brown butter and cream cheese until smooth and creamy. Add salt and powdered sugar and beat until fluffy and well-combined.

Spoon frosting into a piping bag fitted with a large decorating tip. Pipe frosting into a swirling motion onto each cupcake. Top with crushed pecans.