Carrot Cupcakes with Maple Cream Cheese Frosting
Indulge in the perfect balance of cozy spices and rich sweetness with these Carrot Cupcakes with Maple Cream Cheese Frosting! Packed with freshly grated carrots, warm cinnamon, and a touch of applesauce for moisture, these cupcakes are irresistibly soft and flavorful. Topped with a luscious cream cheese frosting kissed with pure maple syrup, each bite offers a delightful hint of autumnal sweetness. Perfect for any celebration or as a treat-yourself dessert, these carrot cupcakes are easy to make and guaranteed to impress. Ready in under an hour, they’re the ultimate combination of classic flavors and modern indulgence.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups grated carrots
- 8 ounces softened cream cheese
- 0.5 cup unsalted butter, softened
- 0.25 cup pure maple syrup
- 2 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the grated carrots using a spatula, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl using a hand or stand mixer until smooth and creamy.
Add the maple syrup and beat until incorporated.
Gradually mix in the powdered sugar until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them with the maple cream cheese frosting using a spatula or piping bag.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 46.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
