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Maple Carrot Cupcakes Recipe

Maple Carrot Cupcakes Recipe

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 YIELD:18 servings

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 large 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

  • 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 18 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.

Nutritional Facts

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

Reviews for Maple Carrot Cupcakes

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MY REVIEW
knollbrookcook User ID: 4057123 243503
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!!!!"

MY REVIEW
German8r User ID: 8274805 221635
Reviewed Feb. 28, 2015

"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!"

MY REVIEW
ccbkj User ID: 583442 79715
Reviewed Oct. 28, 2014

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

MY REVIEW
aug2295 User ID: 4631582 55027
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."

MY REVIEW
lapd1991 User ID: 599241 27842
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! =)"

MY REVIEW
Gramma Amy User ID: 6989823 55025
Reviewed May. 13, 2014

"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!"

MY REVIEW
MaryLouJ User ID: 1815678 77233
Reviewed May. 12, 2014

"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."

MY REVIEW
teryn69 User ID: 6818421 39735
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
jmezz User ID: 2985023 70185
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
kallsmom User ID: 2662239 42201
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
lbginder User ID: 5348908 77224
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
MS LISA User ID: 5279129 70173
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"

MY REVIEW
Fakhira User ID: 7675941 203641
Reviewed Apr. 8, 2014

"Can I make half of this recipe using half of the ingredients?"

MY REVIEW
ncellie User ID: 6876666 42200
Reviewed Apr. 7, 2014

"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!"

MY REVIEW
bellbarb User ID: 2186403 203640
Reviewed Apr. 7, 2014

"WONDER IF I COULD USE MAPLE FLAVORING AND SUBSTITUTE THE SYRUP WITH WATER?"

MY REVIEW
quaintcook User ID: 6329556 27120
Reviewed Apr. 7, 2014

"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."

MY REVIEW
bakergirlmd User ID: 6045723 79714
Reviewed Apr. 7, 2014

"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!"

MY REVIEW
mindysmama User ID: 6929696 30678
Reviewed Apr. 7, 2014

"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"

MY REVIEW
craftyj39 User ID: 7745754 30677
Reviewed Apr. 7, 2014

"Best carrot cup cakes ever"

MY REVIEW
Trese49 User ID: 4804956 27118
Reviewed Jan. 22, 2013

"Best carrot muffins I ever made!"

MY REVIEW
valeria06 User ID: 5228350 27838
Reviewed Jun. 10, 2011

"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."

MY REVIEW
nanasgfgirl User ID: 3200240 27114
Reviewed Apr. 22, 2011

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

MY REVIEW
muffbear74 User ID: 209131 42198
Reviewed Mar. 5, 2011

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

MY REVIEW
manin76 User ID: 4109449 27837
Reviewed Jun. 21, 2010

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

MY REVIEW
downundercanadian User ID: 4302163 203639
Reviewed May. 21, 2010

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

MY REVIEW
ms.huney User ID: 4577998 73899
Reviewed May. 10, 2010

"i loved it, friends family love it."

MY REVIEW
BevsRoseBud User ID: 378200 73897
Reviewed Apr. 21, 2010

"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!"

MY REVIEW
mbmickey User ID: 3019644 23388
Reviewed Feb. 20, 2009

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

MY REVIEW
mslouise User ID: 1384945 77170
Reviewed Aug. 18, 2008

"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"

MY REVIEW
heidisilvan User ID: 2996375 42174
Reviewed Jul. 7, 2008

"They look very good! will try hopefully soon!"

MY REVIEW
Lisa_Ann User ID: 30436 32319
Reviewed Mar. 19, 2008

"Thank you for the kind comments!"

MY REVIEW
anonymous User ID: 5520322 32317
Reviewed Dec. 15, 2007

"Can't wait to bake these again!

They are blue ribbon material!
Thank you for sharing,
Sue Anne"

MY REVIEW
anonymous User ID: 5520322 73896
Reviewed Dec. 15, 2007

"My family LOVED these!

I have printed the recipe
out and placed into my
favorite recipe folder!"

MY REVIEW
anonymous User ID: 5520322 73891
Reviewed Dec. 15, 2007

"These were simply the best carrot cupcakes/muffins I ever ate! Moist

and so flavorful! A must try!"

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