Carrot Cake Cupcakes

1. Preheat the oven to 350 F and line two standard-sized muffin pans with 18 paper liners.

2. Melt the butter in a saucepan over medium low heat.  Continue cooking, swirling occasionally, until nutty brown solids form on the bottom of the pan.  Immediately scrape the butter and the browned bits into a large mixing bowl and let cool for 5 minutes.

3. Add the carrots, applesauce, oil, buttermilk, granulated sugar, brown sugar, eggs and vanilla to the brown butter, and whisk until smooth. In a separate bowl, sift together the flour, baking powder, salt and spices.

4. Add the dry ingredients to the wet, and whisk for 10-15 seconds until combined.

5. Use a scant 1/4 cup measuring cup to fill the paper liners about 2/3 – 3/4 full. Bake the cupcakes on the center oven rack for about 17 minutes, until the tops spring back when gently touched.

6. Let the cupcakes cool in the pan for 5 minutes, then gently transfer to a cooling rack to cool completely before frosting.

Frosting

1. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and butter for 1 minute until smooth.

2. With the mixer on low, add the powdered sugar and the meringue powder, mixing until combined.

3. Add the salt and vanilla; on medium high, whip for several minutes until light and fluffy – add a little more powdered sugar if the buttercream is too soft, or 1-2 tablespoons milk or cream if it's too thick.

4. Fit a piping bag with tip 1M, fill with the buttercream, and pipe swirls or rosettes on the cooled cupcakes.

5. Enjoy!