Mini Vanilla Cupcakes with Cream Cheese Molasses Icing

I'm a savory gal, but sometimes I like a wee treat and I do like to bake. Most cakes are loaded with way more sugar than I can handle and the culprit is often the icing, so I came up with a mini cupcake recipe with reduced sugar content and one of the most mellow but pleasing toppings that I have enjoyed on a baked good. Cream cheese with a few dashes of molasses and powdered sugar really take the cake to the next level without overpowering the taste buds or spiking blood sugar to near lethal levels.

My husband and best friend Basil were most pleased with the result and I indulged in a few of these cute bites myself.

Notes: Eggs are easier to beat if left to sit for a while so they reach room temperature. You can choose to line your muffin tray with parchment liners though they will come out just as well if you grease your non-stick pan. I prefer them that way to avoid the paper mess that results in more crumbs than I care for. Another tip if you want a fancier presentation is to pipe the icing onto the tops of the cakes. I don't have a "proper" piping bag, but a cheap, disposable and less messy solution is to cut a small hole in a corner of a ziploc bag, scoop in the icing, and there you go.

Mini Vanilla Cupcakes with Cream Cheese Molasses Icing

Recipe by Lisa Turner Published on April 23, 2013 Moist, cakey and not-too-sweet vanilla cupcakes with a delicious cream cheese and molasses icing Print this recipe Cupcakes: 1 cup spelt or unbleached white flour 1/3 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2/3 cup sugar 1/4 cup unsalted butter 2/3 cup whole milk 1 1/2 teaspoons lemon zest 2 eggs 1 1/2 teaspoons vanilla Icing: 1/2 cup unsalted butter, room temperature 8 oz (225 g) cream cheese, room temperature 2 to 3 teaspoons molasses, to taste 2 tablespoons powdered sugar Instructions: Grease 24 mini muffin cups or line with mini parchment paper cups. Preheat the oven to 350°. In a large bowl, sift together the flour, baking powder, baking soda and salt. Stir in the sugar. In a small heavy-bottomed saucepan, combine the butter, milk and lemon zest and heat over medium-low heat until the butter is melted. Make a well in the center of the dry ingredients and stir in the butter and milk mixture until well combined. Now beat in the eggs and vanilla until well blended. Divide the batter evenly into the prepared muffin cups and bake for 12 to 14 minutes or until the cupcakes begin to lightly brown on top and a cake tester inserted into a cupcake comes out clean. Remove from the pan and transfer to a wire rack and let cool completely before adding the icing. For the icing, beat together the butter and cream cheese in a mixing bowl until well combined and creamy. Add the molasses and powdered sugar and stir well to combine. Spread the icing over the cupcakes or, if you want a fancier presentation, pipe the icing onto the tops. Makes 24 mini cupcakes

More cakes you may wish to try from Lisa's Kitchen:
Guinness Gingerbread Cake
Gluten-Free Honey, Lemon & Poppy Seed Cake
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake

On the top of the reading stack: Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney

Audio Accompaniment: Robert Rich