Maple Carrot Cupcakes
Delight your taste buds with these irresistible Maple Carrot Cupcakes, a perfect fusion of warm spices, natural sweetness, and rich maple essence. Each moist cupcake is packed with freshly shredded carrots, subtly enhanced with hints of cinnamon and nutmeg, and sweetened naturally with pure maple syrup. Topped with a luscious maple cream cheese frosting, these cupcakes strike the ultimate balance between indulgence and comfort. Quick and easy to make, with just 20 minutes of prep time, they’re an ideal dessert for any occasion—be it a cozy family gathering or an elegant party spread. Garnish with chopped pecans or a drizzle of maple syrup for an extra touch of decadence and visual appeal. This recipe yields 12 cupcakes that promise to be the star of your dessert table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 cups Shredded carrots
- 0.75 cup Pure maple syrup
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 0.25 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 2 tablespoons Pure maple syrup (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, combine the shredded carrots, maple syrup, vegetable oil, eggs, and vanilla extract. Mix until well blended.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Add the powdered sugar, maple syrup, and vanilla extract to the cream cheese mixture. Beat until well combined and fluffy.
Once the cupcakes are completely cooled, frost them generously with the maple cream cheese frosting using a piping bag or an offset spatula.
Optional: Garnish the cupcakes with chopped pecans or a drizzle of maple syrup for extra flavor and presentation.
Serve and enjoy these delightful maple carrot cupcakes!
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 551.3 g | 200% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 379.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 557 mg | 43% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1628 mg | 35% | |
*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.
