Maple Carrot Cupcakes
Total TimePrep: 15 min. Bake: 20 min. + cooling
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 cup canola oil
- 1/2 cup maple syrup
- 3 cups grated carrots (about 6 medium)
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Walnuts, optional
- In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
- Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
- For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.
Nutrition Facts1 cupcake: 327 calories, 20g fat (6g saturated fat), 68mg cholesterol, 243mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein.
Dec 12, 2019
Very delicious and moist, great without the frosting. I used olive oil and almost a whole one pound bag of peeled mini carrots.
Sep 8, 2019
I read the comments on these cupcakes...I noticed there isn't any "powdered sugar" in the frosting recipe. Has this ingredient been left out inadvertenly; or there isn't any in the recipe? I think it would be better with myself. I plan to make these as they sound very good even without any icing. Charlene 9/8/19
Mar 11, 2018
I followed the recipe exactly as written for the cupcakes & they turned out wonderful! I used my own cream cheese recipe for the frosting, adding some maple syrup to it.
Feb 9, 2016
I made these last night. They turned out great. More of a muffin though, I thought. I didn't put the cream cheese on top but have no doubt it would be delicious. My family just doesn't care for cream cheese.Someone asked about making only half the recipe. I did this a few weeks ago and it was just fine.Also, regarding maple syrup- use the real thing. It's the best but I'm biased since my family produces maple syrup and we have lots of it to use!!!!
Feb 28, 2015
Yummy!!!This is an amazing recipe, but instead of making muffins I turn it into a slab cake! I also add icing sugar to icing which makes it very creamy and everyone loves it!
Oct 28, 2014
Did other reviewers use real maple syrup, or just the regular pancake type syrup? (ie Aunt Jemima or Mrs Butterworths)
Oct 27, 2014
These were fantastic. The maple flavor really came through and made the finished product unique. I had no issues with the rising or otherwise.
Jun 22, 2014
teryn69 we have made these for years, and years, and never once had a problem with them rising. Maybe you can check your baking powder, sometimes if it's old, it does not work as well!!! Hope you give them another try...they truly do come out great for us each time! =)
May 13, 2014
Super moist and good. I love the taste of the maple syrup as the sweetener in both the cake and frosting. The frosting is not at all too sweet as many frostings are. Plenty of batter, and I got 24 nicely rounded cupcakes from it. This is now a favorite cupcake at our house!
May 12, 2014
Glad I read the reviews about the thin frosting before I made it so I added 1 cup of powered sugar to the icing which turned out great and was delicious. However, before I even got to frost the cupcakes, my son ate several unfrosted and raved about how good they were! He then tried one with frosting and felt that the frosting hid the wonderful flavor of the cupcake.