Carrot spice cupcake w/ Brown Butter Cream Cheese frosting

By MissiAnn

Very good for fall.

Ingredients

• 2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cardamom
• 1 tsp cinnamon
• 2 tsp allspice
• 1 tsp ground ginger
• 1/2 cup browned butter
• 2 cups sugar
• 1 tsp vanilla butternut, or just vanilla
• 4 eggs
• 3 cup grated carrots
• 2/3 cup chopped cashews
• Frosting
• 1/2 cup browned butter
• 8 oz cream cheese
• 1/2 tsp vanilla butternut, or just vanilla
• 3 cups powdered sugar
• 3-4 . Tblsp. hazelnut creamora or milk
• 1/4 tsp salt

Preparation

Step 1

Cupcakes:
Mix the dry ingredients, the nuts and the carrots in a bowl till combined, set aside.
Place the brown butter to sugar in a mixer. Add the vanilla. Add the eggs, beating well after each. Then add the dry ingredients. Put into 18 cupcake tins, and bake @350* for 25 minutes.
Frosting:
Whip the cream cheese till smooth. Add cooled brown butter, vanilla, and begin adding the powdered sugar 1/3 cup at a time. As it thickens add a tblsp at a time of milk or creamora. Keep adding till you get all the sugar and consistency is good. Frost cupcakes and drizzle with a caramel sauce if desired..