I was hoping to make maple carrot cupcakes for Easter, but I ended up staying at my cousin’s house all weekend helping look for furniture for my other cousin’s new place, her sister. We did some major Ikea shopping, 6 carts full. I built a bed with her 🙂 I love building! So I did them the day after, Easter Monday.
Recipe was for 18 cupcakes, I had enough for 12 regular size cupcakes, 12 mini cupcakes and a mini cake. I was so happy to use my new frosting tip, they look so much better now!
The recipe called for 3 cups of grated carrots, omg I got a workout grating them, my arms were hurting and I was already sore from carrying heavy things and building the bed the day before. They smelled so good in the oven.
Look at that beauty! Love that new tip, I’ve been missing out.
I got to use my mini cupcake pan for the first time, they are so small! They were all iced with maple cream cheese frosting.
My mini cake came out cute. I should have cut it in 2 layers to add the frosting as filling. The recipe was with 1/2 cup maple syrup, but I barely had 1/4 cup so I improvised and used caramel syrup, I just used less cause it’s very sweet. The frosting also called for it and I used the caramel syrup also, they came out pretty good.
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 cup canola oil
• 1/2 cup maple syrup
• 3 cups grated carrots (about 6 medium)
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Chopped walnuts, optional
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 inserted near 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. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 1-1/2 dozen.
Adapted from Taste of Home