Brown Sugar Molasses Carrot Cupcakes

Ingredients

• 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

Frosting

• 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

Topping

• 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.