Carrot Cupcakes With Cream Cheese Frosting

Name: Carrot Cupcakes With Cream Cheese Frosting
Prep time: 20 min
Cook time: 18 min
Yield: 12
Ingredients: 1/2 cup butter (softened); 3/4 cup granulated sugar; 1/4 cup molasses; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1 1/2 cups all-purpose flour (6 3/4 ounces, Spoon and Sweep Method ); 1/4 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/3 cup buttermilk (or sour milk, see below); 1 cup carrots ( finely grated ); For the Frosting:; 8 ounces cream cheese (light or regular); 4 tablespoons butter (softened); 3 1/2 to 4 cups confectioners' sugar; 2 teaspoons vanilla bean paste (or vanilla extract); milk (as needed for consistency)

Carrot Cupcakes With Cream Cheese Frosting was pinched from <a href="https://www.thespruce.com/carrot-cupcakes-with-cream-cheese-frosting-3056049" target="_blank" rel="noopener">www.thespruce.com.</a>

"These moist, delicious carrot cupcakes are great for fall or any time of the year! The cupcakes are topped with a rich vanilla cream cheese frosting...."

INGREDIENTS

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1/2 cup butter (softened)

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3/4 cup granulated sugar

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1/4 cup molasses

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2 large eggs (room temperature)

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1 teaspoon vanilla extract

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1 teaspoon lemon extract

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1 1/2 cups all-purpose flour (6 3/4 ounces, Spoon and Sweep Method)

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1/4 teaspoon baking soda

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1 1/2 teaspoons baking powder

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1 teaspoon ground cinnamon

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1/2 teaspoon ground allspice

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1/2 teaspoon ground nutmeg

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1/3 cup buttermilk (or sour milk, see below)

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1 cup carrots (finely grated)

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For the Frosting:

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8 ounces cream cheese (light or regular)

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4 tablespoons butter (softened)

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3 1/2 to 4 cups confectioners' sugar

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2 teaspoons vanilla bean paste (or vanilla extract)

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milk (as needed for consistency)

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