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Home » Recipes » Sweets » Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting » Brown-Butter-Frosting-BP-3-1

Brown-Butter-Frosting-BP-3-1

April 11, 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.

Add strawberries, sugar, cornstarch, water and vanilla to a medium pot. Bring to a simmer and crush the berries with a fork as they cook. Continue cooking over low heat until mixture resembles strawberry pie filling - it should be thick and jammy. Spread filling over baked cookie base and then make rounds of dough with the reserved cookie dough. Cover the top of the filling, leaving a bit of it peeking through.

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