MAPLE CARROT CUPCAKES
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- 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. , 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. , 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.
Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT CUPCAKES
These carrot cupcakes will surely become a favorite in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
MAPLE-SWEETENED CARROT CUPCAKES
Steps:
- Preheat oven to 375°F. Line standard and mini muffin tins with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together maple syrup, molasses, oil, vinegar, and egg yolks until smooth. Add to flour mixture, and whisk until combined. Stir in carrots.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until dark golden brown and a cake tester inserted in centers comes out clean, 10 to 12 minutes for mini, about 18 minutes for standard. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers.
- To finish, fill a pastry bag fitted with a small plain tip (#7) with frosting. Starting in the center and working out in circles, pipe dots all over larger cupcakes to cover. Pipe a dot in center of each mini cupcake, then top with a carrot chip. Serve immediately.
- Maple Cream-Cheese Frosting
- With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.
MAPLE CARROT CUPCAKES
Make and share this Maple Carrot Cupcakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- 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. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
- For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.
Nutrition Facts : Calories 327.2, Fat 20.4, SaturatedFat 6.3, Cholesterol 67.6, Sodium 239.9, Carbohydrate 33.1, Fiber 1, Sugar 20.1, Protein 4
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