Maple Carrot Cupcakes Recipe
Maple Carrot Cupcakes Recipe
- 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)
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Chopped walnuts, optional
- 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.
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
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"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!"
"Did other reviewers use real maple syrup, or just the regular pancake type syrup? (ie Aunt Jemima or Mrs Butterworths)"
"These were fantastic. The maple flavor really came through and made the finished product unique. I had no issues with the rising or otherwise."
"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! =)"
"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!"
"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."
"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. :("
"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!"
"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"
"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."
"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"
"Can I make half of this recipe using half of the ingredients?"
"I have not made these yet but surely will! When I saw the name I flashed back to my Grandmother's Carrot Cake and realized it was the maple syrup in there that made it so much better than mine. Thank you for sharing this!"
"WONDER IF I COULD USE MAPLE FLAVORING AND SUBSTITUTE THE SYRUP WITH WATER?"
"Just wanted to say that "bakergirlmd" is right. I found out, after getting an oven thermometer, that my oven doesn't actually reach temperature until 10 more minutes after the beeper alerts me that it is AT temperature. Made a BIG difference in my baking. Thermometers can be had for as little as $5 and it is worth it."
"Hi, Mindysmama, a cake this size usually takes 40-45 minutes. Check after 35 minutes using a wooden skewer to test for doneness. If it comes out clean, take it out of the oven. Also, make sure your oven temperature is correctly set...an oven thermometer is very helpful when manufacturer settings are not always accurate. Also, don't overbeat your ingredients, as this will also contribute to a dry cake! I might adjust the amount the maple syrup in the frosting. Start with a teaspoon and adjust to taste. Happy baking!"
"How long would bake this as a 9 1/2 x 11 cake pan. I sometimes over bake and my cakes get dry. Any help would be greatly appreciated"
"Best carrot cup cakes ever"
"Best carrot muffins I ever made!"
"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."
"Haven't made it yet but can't believe there is no sugar in the frosting and it still works, wow!"
"Made these for a gathering yesterday. Got many, many compliments."
"AMAZING cupcakes !! Everybody loved them, they are delicious ... and so easy!! Thanks for sharing this recipe ..."
"Fantastic! I substituted in 1 cup of whole wheat flour and still tasted very yummy! Very moist and tasty!"
"i loved it, friends family love it."
"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!"
"This is the second time making these and they are a favorite with every one,yum yum"
"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."
"They look very good! will try hopefully soon!"
"Thank you for the kind comments!"
"Can't wait to bake these again!They are blue ribbon material!Thank you for sharing,Sue Anne"
"My family LOVED these!I have printed the recipeout and placed into myfavorite recipe folder!"
"These were simply the best carrot cupcakes/muffins I ever ate! Moistand so flavorful! A must try!"