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Home » Recipes » Sweets » Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting » Carrot-Cake-Cupcakes-BP-21-2

Carrot-Cake-Cupcakes-BP-21-2

April 10, 2020

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1/2 cup (113 g) unsalted butter, room temp
1/2 cup creamy peanut butter (I like Skippy!)
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla
2 1/2 cups (310 g) all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
1/4 teaspoon kosher salt

Strawberry Filling:
2 1/2 cups fresh or frozen strawberries
2/3 cup (66 g) granulated sugar
1 tablespoon cornstarch
2 tablespoons water (or lemon juice)
1 teaspoon vanilla

Vanilla Glaze:
3/4 cup powdered sugar, sifted
4 tablespoons whole milk or heavy cream
1/2 teaspoon vanilla

Directions:
Cream together butter and peanut butter for 1 minute. Add sugars and mix on medium high for 2-3 minutes.
Add egg and vanilla, mix well.
Add dry ingredients. Mix to combine. Reserve 2 cups of the dough for the topping.
Press the cookie dough into an 8 x 8 pan lined with parchment. Bake at 350 for 15 minutes or until edges are golden brown.
Remove from the oven and cool while you make the filling.

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