Best Maple Carrot Cupcakes Recipes

MAPLE CARROT CUPCAKES

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.

VEGAN BRUSSEL CARROT CURRY CUPCAKES WITH CREAM CHEESE FROSTING AND MAPLE CURRY REDUCTION

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a standard-size cupcake pan with 10 cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda, curry powder, cinnamon, nutmeg and salt. Fold in the brussels sprouts and carrots until they are fully coated in the flour. Set aside.
• In a medium bowl, whisk together the cane sugar, orange juice, canola oil, 1/4 cup water, agave nectar and vanilla extract. Add these ingredients to your dry mixture and combine until everything is evenly moist.
• Fill the liners three-quarters full and bake until golden and baked through, about 15 minutes. Cool the cupcakes completely.
• For the frosting: In a stand mixer, cream together the shortening, cream cheese and margarine with the paddle attachment until light and fluffy. Add in the powdered sugar, vanilla extract and soy milk until blended together and fluffy.
• For the maple curry reduction: In a small saucepan, heat the maple syrup on high until thickened, about 8 minutes. Add in the curry powder and whisk to incorporate. Allow the mixture to cool slightly before using.
• To assemble: Generously frost your cupcakes with the cream cheese frosting and drizzle the tops with the maple curry reduction.

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.