The best delicious Carrot Cupcakes With Molasses Cream Cheese Icing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cupcakes With Molasses Cream Cheese Icing recipe today!
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-FOR CUPCAKES-
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 1/2 ts Cinnamon
1/2 ts Freshly grated nutmeg
3/4 c Vegetable oil
1 c Firmly packed light brown
-sugar
2 lg Eggs
1/2 ts Vanilla
1 3/4 c Finely shredded carrots;
-(about 4)
1/3 c Walnuts; chopped fine,
; toasted lightly,
; and cooled
1/2 c Sweetened flaked coconut;
-toasted lightly and
; cooled
FOR ICING
1/2 c Cream cheese; softened
-(about 4
; ounces)
1/2 Stick unsalted butter;
-softened (1/4 cup)
1 tb Unsulfured molasses
2 tb Confectioners’ sugar
Make cupcakes:
Preheat oven to 350F. and line twelve 1/2-cup muffin tins with paper
liners.
In a bowl whisk together flour, baking soda, salt, and spices. In
another bowl whisk together oil, sugar, eggs, and vanilla and with a
wooden spoon beat in flour mixture until combined well. Add carrots,
walnuts, and coconut, stirring until just combined. Fill muffin tins
two thirds full with batter (there will be enough batter remaining to
make 4 more cupcakes) and bake in middle of oven until a tester comes
out clean, about 18 minutes. Turn cupcakes out onto a rack and cool
completely. Muffin tins may be used again immediately for second
cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight
containers.
Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be
made 2 days ahead and chilled in an airtight container. Soften icing
at room temperature to spreading consistency.
Spread icing on cupcakes.
Makes 16 Cupcakes.
Yields
1 servings
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