Maple Carrot Cupcakes
I COME from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious.
This recipe is handed down from Grandmom and is always requested at special gatherings.
-Lisa Ann DiNunzio, Vineland, New Jersey
SERVINGS
|
18
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 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 eggs
- 1 cup canola oil
- 1/2 cup maple syrup
- 3 cups grated carrots (about 6 medium)
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Chopped walnuts, optional
DIRECTIONS
In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Yield: 1-1/2 dozen.