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Carrot Cupcakes With Molasses Cream Cheese Frosting Recipe
If you love carrot cake, then these carrot cupcakes with molasses cream cheese frosting will be quite a treat. The cake is moist and the cinnamon and nutmeg spices are just perfect for autumn. The molasses in the frosting adds a caramel flavor element.
This recipe makes just enough frosting for 12 cupcakes. If extra frosting is your thing, then double the ingredients for the frosting.
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Carrot Cupcakes With Molasses Cream Cheese Frosting
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¾ cup vegetable oil
- 1 cup packed brown sugar light or dark - your preference
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 ¾ cups peeled and shredded carrots 4 large carrots or 8 small ones
- ½ cup sweetened flaked coconut
- --------- For the icing ---------
- ½ cup 4 oz. cream cheese, softened
- ½ stick ¼ cup unsalted butter, softened (not melted)
- 1 Tablespoon unsulfured molasses
- 2 Tablespoons powdered sugar
Instructions
- Preheat oven to 350º F and line a twelve ½-cup capacity muffin pan with paper liners.
- In a medium size mixing bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Stir to distribute all ingredients.
- In a large mixing bowl, combine the oil, brown sugar, eggs and vanilla and stir to blend together well.
- With a wooden spoon, beat in about ¼ of the flour mixture with the wet mixture; repeat until all flour has been just combined with the wet ingredients. Don't over-mix or the cupcakes will be tough.
- Stir in the carrots and coconut until just combined.
- Fill the muffin cups two-thirds full with batter.
- Bake on the middle rack of the oven for 18 - 22 minutes. Start testing with a toothpick at 18 minutes. When the toothpick comes out relatively clean, the muffins are done.
- Let muffins cool in the pan for 5 minutes and then turn them out onto a rack to cool completely before frosting. You may have to use a thin, sharp knife to loosen the edges of the muffin tops a bit.
- When the cupcakes are completely cool, combine the cream cheese, butter, molasses and powdered sugar in a bowl and beat until fluffy.
- Spread icing on cupcakes with a butter knife or a small offset spatula.
Adapted from a recipe found in “The Best of Gourmet 1996”.
If you need a muffin pan, here’s one on amazon.com that gets great reviews. Don’t forget the paper liners (3″ size for standard muffin pan) – here’s a (near) lifetime supply.