Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Instructions

1. Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners.
2. Toast the 1 cup chopped pecans and 1/4 cup milk powder on a parchment-lined baking sheet until lightly browned, 5-8 minutes, stirring occasionally. Let cool.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, kosher salt and cloves.
4. In a separate large bowl, whisk together the oil, brown sugar, eggs and 1 tsp vanilla until combined.
5. Fold the dry ingredients into the wet ingredients alternately with the grated carrots and 1/2 cup of the toasted pecans until just combined. Divide batter evenly between prepared muffin cups, filling them about 3/4 full.
6. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean or with few crumbs attached. Let cool fully before frosting.
7. Melt the 1/2 cup unsalted butter in a saucepan over medium heat.
8. Cook, stirring constantly, until butter browns and develops a nutty aroma, 5-7 minutes. Remove from heat and transfer to a heat safe container. Let cool until thickened.
9. In a large bowl, beat the cream cheese and browned butter until smooth.
10. Beat in the 1 tsp vanilla and toasted milk powder.
11. Gradually beat in the powdered sugar and 1/4 tsp kosher salt until light and fluffy.
12. Frost cooled cupcakes generously with brown butter frosting. Garnish with remaining 1/2 cup toasted pecans.