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

Maple Carrot Cupcakes Recipe

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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


  • 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
  • 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
  • Chopped walnuts, optional

Nutritional Facts

1 each: 327 calories, 20g fat (6g saturated fat), 68mg cholesterol, 243mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein


  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

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Reviewed 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!!!!"

Reviewed Feb. 28, 2015


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!"

Reviewed Oct. 28, 2014

"Did other reviewers use real maple syrup, or just the regular pancake type syrup? (ie Aunt Jemima or Mrs Butterworths)"

Reviewed 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."

Reviewed 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! =)"

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