Maple Carrot Cupcakes

Maple Carrot Cupcakes

"I COME from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. This recipe is handed down from Grandmom and is always requested at special gatherings. -Lisa Ann DiNunzio, Vineland, New Jersey"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 18 servings

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Directions

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  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.

Reviews

Read all reviews 64
  1. 76 Ratings

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Most helpful positive review

Moist and delicious. I opted to leave off the frosting (like suggested by other reviewers) and it made a fantastic muffin. I also did half apple sauce and half oil, and half white sugar and half...

Most helpful critical review

I feel like these needed more spice (cinnamon and nutmeg), and something to make them denser, but overall, pretty good. Skipped on the frosting since we didn't have any of the ingredients on han...

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Moist and delicious. I opted to leave off the frosting (like suggested by other reviewers) and it made a fantastic muffin. I also did half apple sauce and half oil, and half white sugar and half...

I just made these for the first time, and they are fantastic! I've never liked carrot cake before, but wanted to use up some carrots so thought I'd try something new. I cut the recipe in half,...

Very Good!! I did alter it a bit for my family. I subed the cup of oil for applesauce, cut the sugar to 3/4 cup, used 4 egg whites and 2 yolks, and added some flax seed meal.

SO moist and delicious. I would have preferred a lil more "spice" flavor. I think i will add cloves to my next batch. I doubled the cinnamon, used 1/2 cup sugar, and 1/2 brown sugar.. i didnt pa...

I wish I could give this recipe 4-1/2 stars, the cupcake itself rates a 5, beautiful texture, moist and delicious the best carrot cake I've ever made, the frosting, however is very odd. I made ...

Wonderful cupcakes! I did not make this particular icing after reading some of the sketchy reviews so I just made a basic cream cheese icing. 1 stick butter at room temp, 1 block cream cheese at...

These turned out pretty well. I made a few modifications to make them healthier and omitted the frosting and called them muffins. I used 1/2 splenda 1/2 sugar in place of the sugar and sugar fre...

Tasty and easy. For the frosting, I substituted sour cream for butter. Delicious.

I made these for my kid's first birthday, and they were a big hit. I added sugar to the frosting to make them a little sweeter, but the frosting was still kind of runny...next time I would add ...

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