Carrot Cupcakes II

[mos]

Carrot Cupcakes II
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup molasses
2 eggs, room temperature
1 tsp vanilla extract
1 tsp lemon extract
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/3 cup buttermilk
1 cup carrots, finely grated
Frosting:
8-oz pkg cream cheese, light or regular
4 tbs butter, softened
3 1/2 to 4 cups confectioners’ sugar
2 tsp vanilla bean paste or vanilla extract
milk, as needed for consistency
Line 12 muffin cups with paper liners.
Heat the oven to 375°.
In a large mixing bowl with an electric mixer, beat the 1/2 cup of butter until creamy. Beat in the granulated sugar until light and fluffy. Beat in molasses and eggs until well blended. Beat in the 1 tsp of vanilla and lemon extract until blended.
In another bowl combine the flour, baking soda, baking powder, cinnamon, allspice, and nutmeg. Whisk to blend thoroughly.
Beat about one-third of the dry mixture into the creamed mixture with half of the buttermilk. Repeat with another one-third of the dry mixture and the remaining buttermilk. Add the remaining flour mixture and beat for about 1 min. Stir in the grated carrots until well blended.
Fill the prepared muffin cups about two-thirds full.
Bake for about 18 min, or until the cupcake springs back when touched lightly with a finger, or a cake tester or toothpick comes out clean when inserted in the center.
Cool the carrot cupcakes in pan on a rack for 10 min. Remove the cupcakes to a rack to cool completely before frosting.
Make the Frosting
In a large mixing bowl with electric mixer, beat the cream cheese with 4 tbs of butter until smooth and creamy. Add about 1 pound — or 3 1/2 cups — of confectioners’ sugar and the vanilla bean paste or extract. Beat on low speed until combined.
Add enough milk, if necessary, for consistency, or add more confectioners’ sugar if too thin. Beat until creamy.
Frost the cupcakes with a spatula or put the frosting in a piping bag with a star tip — or another fancy decorating tip — and pipe it onto the cupcakes.

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