Carrot Cake Cupcakes with Browned Butter Cream Cheese Frosting

March 19, 2013

258

Delicious carrot cake, loaded with coconut, pecans and pineapple and topped with a browned butter cream cheese frosting.

For the cupcakes:
2 1/2 cups granulated sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla
5 tablespoons hot water
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 3/4 cups flour
1 1/2 cups grated carrots
1 cup chopped pecans
1 cup sweetened, flaked coconut
1 (8 oz.) can crushed pineapple, undrained

For the frosting:
1/2 cup butter
8 ounces cream cheese, softened
4 cups powdered sugar
1/2 teaspoon vanilla
Pinch of salt

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a large bowl, combine sugar, oil, eggs, vanilla and water. Beat until well mixed. Stir in baking soda, powder, salt and spices. ...
See the full directions on my site

Nutritions

Calories
416

Sodium
232mg
9% DV

Fat
18g
29% DV

Protein
3g
7% DV

Carbs
55g
18% DV

Fiber
2g
8% DV