Name: Maple Carrot Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
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, room temperature -; 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 -; Walnuts, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Maple Carrot Cupcakes

1. 2 cups all-purpose flour -

2. 1 cup sugar -

3. 1 teaspoon baking powder -

4. 1 teaspoon baking soda -

5. 1 teaspoon ground cinnamon -

6. 1/2 teaspoon salt -

7. 4 large eggs, room temperature -

8. 1 cup canola oil -

9. 1/2 cup maple syrup -

10. 3 cups grated carrots (about 6 medium) -

11. Frosting: -

12. 1 package (8 ounces) cream cheese, softened -

13. 1/4 cup butter, softened -

14. 1/4 cup maple syrup -

15. 1 teaspoon vanilla extract -

16. Walnuts, optional -

How to cook deliciously - Maple Carrot Cupcakes

1. Stage

Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.

2. Stage

Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

3. Stage

For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.