Monday, February 27, 2012

Maple Carrot Cupcakes

These can be cupcakes of muffins. I decided to go with the cupcake route because who doesn't love some extra sugar? I loved this recipe because of the maple syrup. It gave me an excuse to use my REAL Canadian maple syrup, and it was delicious. I would suggest using all 3 cups of grated carrots because it gives it extra flavor. I didn't use it all because it looked like a lot and that was a mistake. Anyways, we shared these with the neighbors and they loved them too. 

Original recipe found here


  • 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 vegetable oil
  • 1/2 cup maple syrup
  • 3 cups grated carrots

  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Chopped walnuts


  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. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.



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