Bake the Book: Carrot Cupcakes with Brown-Butter Cream Cheese Frosting

[Photograph: Ed Anderson]

Not your average carrot cake. These cupcakes from The Dahlia Bakery Cookbook: Sweetness in Seattle have a bit of curry powder in the batter and brown butter in the frosting, giving them a touch of sophistication.

Tips: The batter for these cupcakes needs to be refrigerated at least 8 hours (or overnight), so plan ahead. You'll also want to bring the ingredients to room temperature for best blending.

Tweaks: Rather than just slopping the frosting on top, follow the suggestion of the picture and use decorative sugar on the cupcakes. (The carrot cupcakes are to the right). The book suggests placing a scoop of frosting on the center of the cupcake and pressing down and around into a bowl of sugar or sprinkles. That ensures even, full coverage.

Get the Recipe

Carrot Cupcakes with Brown-Butter Cream Cheese Frosting ยป

As always with our Bake the Book feature, we have five (5) copies of 'The Dahlia Bakery Cookbook' to give away.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments can take up to a minute to appear - please be patient!

Previewing your comment: