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Try this Carrot Cupcakes with Molasses Cream Cheese Icing recipe, or contribute your own. "Carrot" and "March" are two of the tags cooks chose for Carrot Cupcakes with Molasses Cream Cheese Icing.
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MMMMM-------------------------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. Gourmet March 1995 Per serving: 4166 Calories (kcal); 284g Total Fat; (60% calories from fat); 50g Protein; 370g Carbohydrate; 625mg Cholesterol; 2342mg Sodium Food Exchanges: 10 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 54 Fat; 14 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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