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Maple Carrot Cupcakes Recipe
Maple Carrot Cupcakes Recipe photo by Taste of Home

Maple Carrot Cupcakes Recipe

Read Reviews (27)
4.43 27
Publisher Photo
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Maple Carrot Cupcakes in Reminisce July/August 2000, p45

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.

Reviews for Maple Carrot Cupcakes(27)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Apr. 19, 2014

I don't know about these. I'm in the middle of baking them, and the first batch just didn't rise! They fall as they're cooling. I filled 2/3 full and they're not at the top of the paper!! All my ingredients are fresh, so I don't know why they wouldn't rise. I tasted one, I'm not sure it's even done? My first ever fail Taste of Home recipe. :(

MY REVIEW
Reviewed Apr. 17, 2014

I think there is an ingredient missing. This is a terrible recipe. Frosting is awful and the cupcakes do not taste good. I was very disappointed, this is the first Taste of Home recipe that has FAILED for me. NO STARS!!! The only reason one star is given is because I couldn't submit without one! Where the 5 Stars came from is beyond me!

MY REVIEW
Reviewed Apr. 10, 2014

Kids loved these! i am not sure what I did wrong to the icing it was kind of thin? I did not add the walnuts as kids don't enjoy them. I would make these again! I just noticed it says store the cupcakes in the refrigerator ! Oops

MY REVIEW
Reviewed Apr. 10, 2014

Cupcakes were delicious but didn't really care for the frosting. Added 2 c. powdered sugar and the frosting was fluffier and had a better taste.

MY REVIEW
Reviewed Apr. 10, 2014

These are soooooo good, I thought my lips were going to fall off! They are absolutely perfect..moist...not sweet, just enough sugar.......a perfect blend of everything. Thanks so much for this recipe, it is a definite "keeper"..................mmmmmmm

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