Carrot Cake Cupcakes

Ingredients

Carrot Cupcakes:
• 4 large eggs, at room temperature
• ¼ cup vegetable oil
• ¾ cup melted browned butter
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon salt
• 4 cups loosely packed grated carrots
• 1 cup chopped walnuts (omit for nut-free)
Cinnamon Cream Cheese Frosting:
• 2 (8 oz) packages of Cream Cheese, softened
• 1/2 cup unsalted butter, softened (1 stick)
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 (16 oz) packages powdered sugar
• Easter-themed sprinkles, if desired

Instructions

1. Begin by grating your carrots, measuring them out to about 4 cups (it took me roughly a bag of carrots). Set aside.
2. Next, prepare your brown butter. Add the butter to a small sauté pan over medium heat. Once melted, continue to heat over medium heat until it begins to brown, then remove from heat.
3. Preheat your oven to 350 degrees. Prepare a cupcake tin with cupcake liners.
4. In a large bowl, stir together the flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt.
5. In a separate bowl, use an electric mixer to beat the eggs until frothy.
6. Stir in the oil, melted butter, and vanilla extract.
7. Follow with adding the dry mixture little by little until combined.
8. Stir in the carrots and walnuts.
9. Fill the prepared cupcake tins each half way with the mixture.
10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the tin for about 15 minutes then let cool completely on a rack. Repeat with the remaining dough.
12. While waiting for the cupcakes to cool, you can make the frosting. Add the cream cheese, butter, vanilla extract, and cinnamon to a large bowl. Beat on medium speed with an electric mixer. Gradually add the powdered sugar, mixing to combine.
13. Top each cupcake with the frosting, top with sprinkles if desired, and enjoy!