Carrot Cupcakes With Molasses Cream Cheese Icing Recipe
Servings: 1
Ingredients
- 1 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/2 tsp Freshly grated nutmeg
- 3/4 c. Vegetable oil
- 1 c. Firmly packed light brown sugar
- 2 lrg Large eggs
- 1/2 tsp Vanilla
- 1 3/4 c. Finely shredded carrots, (about 4)
- 1/3 c. Walnuts, minced fine, toasted lightly, and cooled
- 1/2 c. Sweetened flaked coconut, toasted lightly and cooled
- 1/2 c. Cream cheese, softened (about 4 ounces)
- 1/2 stk unsalted butter, softened (1/4 c.)
- 1 Tbsp. Unsulfured molasses
- 2 Tbsp. Confectioners' sugar
Directions
- Make cupcakes:Preheat oven to 350F. and line twelve 1/2-c. muffin tins with paper liners.
- In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, Large eggs, and vanilla and with a wooden spoon beat in flour mix till combined well. Add in carrots, walnuts, and coconut, stirring till just combined. Fill muffin tins two thirds full with batter (there will be sufficient batter remaining to make 4 more cupcakes) and bake in middle of oven till a tester comes out clean, about 18 min. Turn cupcakes out onto a rack and cold 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 till 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.
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