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Maple Carrot Cupcakes Recipe

Maple Carrot Cupcakes Recipe photo by Taste of Home

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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

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Maple Carrot Cupcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 18 Servings

15 20 35

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 inserted near 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. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 327 calories, 20 g fat (6 g saturated fat), 68 mg cholesterol, 243 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Maple Carrot Cupcakes in Reminisce July/August 2000, p45

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Reviews for Maple Carrot Cupcakes

Maple Carrot Cupcakes

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Reviewed on Jan. 22, 2013 by Trese49

Best carrot muffins I ever made!

Reviewed on Jun. 10, 2011 by valeria06

I have a pastry shop and i made this recipe but for a cake and was a hit, my costumers love it!!!!!!!!!!! no modify nothing.

Reviewed on Apr. 22, 2011 by nanasgfgirl

Haven't made it yet but can't believe there is no sugar in the frosting and it still works, wow!

Reviewed on Mar. 05, 2011 by muffbear74

Made these for a gathering yesterday. Got many, many compliments.

Reviewed on Jun. 21, 2010 by manin76

AMAZING cupcakes !! Everybody loved them, they are delicious ... and so easy!! Thanks for sharing this recipe ...

Reviewed on May. 21, 2010 by downundercanadian

Fantastic! I substituted in 1 cup of whole wheat flour and still tasted very yummy! Very moist and tasty!

Reviewed on May. 10, 2010 by ms.huney

i loved it, friends family love it.

Reviewed on Apr. 21, 2010 by BevsRoseBud

This is a super moist carrot cupcake that easily can be made into a carrot cake by putting the batter in a baking pan versus a muffin/cupcake pan!

Reviewed on Feb. 20, 2009 by mbmickey

This is the second time making these and they are a favorite with every one,yum yum

Reviewed on Aug. 18, 2008 by mslouise

Easy way to grate carrots: use blender to grate carrots, cut into 3 inch sections, cover with water and grate on low, drain water thoroughly, and squeeze dry with paper toweling and will result in moist carrot cake with even carrot taste throughout. Idea