Breakfast
Maple Carrot Cupcakes
Carrot cake cupcakes sweetened with maple syrup and topped with maple cream cheese frosting. Earthy, sweet, and ideal for fall or brunch.
Ingredients:
- 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 vegetable oil 1/2 cup maple syrup 3 cups grated carrots frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened 1/4 cup maple syrup
- 1 teaspoon vanilla extract chopped walnuts
Directions:
- 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 degrees F 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.