Indulge in the delightful fusion of flavors with our irresistible Carrot Cake Cupcakes topped with luscious Maple Cream Cheese Frosting! These moist and fluffy cupcakes are not only a treat for your taste buds but also a feast for the eyes, making them the perfect addition to any celebration or a sweet surprise for your loved ones. Imagine sinking your teeth into a spiced carrot cupcake, only to be met with the rich, creamy goodness of maple-infused frosting—pure bliss in every bite! If you're ready to elevate your baking game and impress your guests, keep reading to discover the secrets behind this delectable recipe that will have everyone coming back for more!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups grated carrots
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 8 oz cream cheese, softened
- ½ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a medium mixing bowl, combine the grated carrots, sugar, and vegetable oil. Stir until the mixture is well combined and the sugar begins to dissolve slightly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and cinnamon. This will help to evenly distribute the baking soda and spice throughout the batter.
- In another bowl, beat the large eggs until they are frothy. Then, add the egg mixture to the carrot mixture and stir until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the maple cream cheese frosting. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the maple syrup and vanilla extract to the cream cheese, continuing to beat until the frosting is well combined and fluffy.
- Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the maple cream cheese frosting.
- Optional: Garnish the frosted cupcakes with additional grated carrots or a drizzle of maple syrup for an extra touch of sweetness and decoration.
- Serve the carrot cake cupcakes at room temperature and enjoy your delicious treat!
Tips
- Grate Fresh Carrots: For the best flavor and texture, use fresh carrots and grate them just before mixing them into your batter. This keeps them moist and flavorful!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so a few lumps are perfectly fine!
- Use Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for a smoother batter and frosting. This helps them blend better and results in a creamier frosting.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a minute or two before the suggested baking time. Insert a toothpick in the center; it should come out clean when they’re done.
- Cool Completely: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
- Piping Tips: If you want to create a professional-looking frosting swirl, use a piping bag with a star tip. It’s easier than you think and makes your cupcakes look extra special!
- Garnish for Presentation: For an added touch, sprinkle some extra grated carrots or drizzle a little maple syrup on top of the frosted cupcakes. It makes for a stunning presentation!
- Storage: Keep your cupcakes in an airtight container in the fridge for up to a week. They can also be frozen for up to three months—just frost them after thawing for the best results!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 45mg
