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Brown Sugar Molasses Carrot Cupcakes

Carrot Cupcakes

For Bruce’s 44th birthday, I made him Brown Sugar Molasses Cupcakes. (I hate spelling molasses.) He always asks for carrot cake but then changes his mind. This year he got his carrot cakes. I did mini cupcakes and bigger cupcakes. For us we’re watching our calories so the mini cupcakes are just right to fit into our budget for the day.

Cupcakes are the social distancing dessert for pandemic. This way your birthday guest can blow out his candle on his cake and not everyone else’s! We also prefer this when we have people over. Better for serving and less fingers over the whole cake. Grab and Munch.

Brown Sugar Molasses Carrot Cupcake Recipe

A rich flavored cupcake for colder months
Prep Time: 20 Min | Cook Time: 20 mins | Total Time: 40 Minutes
Servings: 12 Cupcakes | Calories: 419 kcal


  • 1 cup All-Purpose Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/3 cup Vegetable Oil
  • 1/4 cup Applesauce
  • 1/3 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1-1/2 cups Carrots finely grated


  • 8 oz Cream Cheese Softened
  • 4 tbsp Unsalted Butter
  • 3/4 cup Brown Sugar
  • 2 cups Confectioners Sugar
  • 1/2 tsp Vanilla Extract
  • 1 tsp Molasses


  • 1/3 cup Pecans
  • 1 tbsp Cinnamon
  • 1 tbsp Sugar

Cupcake Instructions

Preheat oven to 350°. Prepare 12 muffin cup tin with paper liners.

In the mixer with the whisk attachment. Whisk together oil, applesauce, brown sugar, sugar, eggs and vanilla extract until creamy.

Add the dry ingredients – flour, baking soda, baking powder, cinnamon and salt until combine. Stir in Carrots.

Pour batter evenly between the 12 muffin cups.

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.

Frosting Instructions

Whisk the butter, cream cheese and brown sugar in your stand mixer until smooth. No lumps! Add the powder sugar, vanilla and molasses and beat until creamy.

Frost your cupcakes. If the frosting is too creamy, place it in the refrigerator for 20 minutes.

Topping Instructions

Chop up pecans, sugar and cinnamon in a food processor. I just tap a few times so I have some big pieces too. You can use them like this or you can up your game with a pat of butter and toasting them in a pan for a minute or too.


Want to save some calories. Try using a 24 count muffin tin and cut your calories in half with each cupcake being 209.5 calories. I did a few big ones and a few mini ones. 


Calories: 419kcal | Carbohydrates: 60g  | Protein: 4g  | Fat: 19g  | Saturated Fat: 11g  | Cholesterol: 62mg  | Sodium: 231mg  | Potassium: 116mg  | Fiber: 1g  | Sugar: 50g  | Vitamin A: 1308IU  | Vitamin C: 1mg  | Calcium: 69mg  | Iron: 1mg

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