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

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4.5 34 29
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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 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.
Originally published as Maple Carrot Cupcakes in Reminisce July/August 2000, p45

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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!!!!"

German8r User ID: 8274805 221635
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!"

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)"

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."

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! =)"

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!"

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."

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. :("

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!"

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"

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