Easy-to-make carrot cake cupcakes topped with heavenly brown butter frosting and chopped walnuts. You and your family will go crazy for these cinnamon-spiced, fluffy cupcakes made with shredded carrots, cinnamon nutmeg, and rich frosting made with browned butter!
Preheat the oven to 350ºF. Line a muffin pan with cupcake liners. Set aside.
In a bowl, whisk oil, applesauce, eggs, milk, vanilla, and carrots. Mix together until well combined. Slowly whisk in flour, sugars, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until all is well combined.
Divide the mixture into the 12 cup muffin pan. Bake for 20 minutes or until the toothpick comes out clean.
In the meantime, make the brown butter frosting. In a saucepan, melt butter at medium heat for about 3-4 minutes, until the butter foams and little brown specks appear. Be careful not let it burn!
Once the butter turns an amber color and has nutty aroma, remove it from the heat and pour it into a small bowl. Place the brown butter in the freezer for about 5 minutes to cool down. We need room temperature brown butter to continue.
In a bowl, add brown butter, powdered sugar, vanilla, and milk. Mix for about 3 minutes until well combined. Once the cupcakes have cooled, frost each cupcake with the frosting. Garnish with chopped walnuts. Serve and enjoy!