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Easter: Carrot Cupcakes with Molasses Cream Cheese Icing

Source of Recipe


Gourmet, March 1995






List of Ingredients



• -- For the Cupcakes --
  
• 1-1/2 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1-1/2 tsp cinnamon
  
• 1/2 tsp freshly grated nutmeg
  
• 3/4 cup vegetable oil
  
• 1 cup firmly packed light brown sugar
  
• 2 large eggs
  
• 1/2 tsp vanilla
  
• 1-3/4 cups finely shredded carrots (about 4)
  
• 1/3 cup walnuts, chopped fine, toasted lightly and cooled
  
• 1/2 cup sweetened flaked coconut, toasted lightly and cooled
  
• .
  
• -- For the Icing --
  
• 1/2 cup (about 4 ounces) cream cheese, softened
  
• 1/2 stick (1/4 cup) unsalted butter, softened
  
• 1 Tbsp unsulfured molasses
  
• 2 Tbsp confectioners' sugar
  






Instructions



1. Preheat oven to 350 degrees (F) and line twelve 1/2-cup muffin tins with paper liners.
   
   
2. In a bowl, whisk together the flour, baking soda, salt and spices. In another bowl, whisk together oil, sugar, eggs and vanilla; with a wooden spoon, beat in flour mixture until combined well. Add carrots, walnuts and coconut, stirring until just combined.
   
   
3. 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.
   
   
4. Meanwhile, make the icing: In a bowl, beat together the icing ingredients until fluffy.
   
   Spread icing on cupcakes.
   
   Makes 16 cupcakes.
   
   






Final Comments


Make-Ahead Tips:

* Cupcakes may be made 2 days ahead and kept in airtight containers.

* Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.