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Maple Carrot Cupcakes

 Maple Carrot Cupcakes
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
18 ServingsPrep: 15 min. Bake: 20 min. + cooling

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

2 of 2

Maple Carrot Cupcakes (continued)

Directions (continued)

  • 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.