MAPLE CARROT CUPCAKES
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE GLAZED CARROTS
A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!
Provided by cherbear
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
- Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Nutrition Facts : Calories 120 calories, Carbohydrate 17 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 100.8 mg, Sugar 11.9 g
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.
MAPLE CARROT CUPCAKES
Make and share this Maple Carrot Cupcakes recipe from Food.com.
Provided by oilpatchjo
Categories Breakfast
Time 45m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt. In medium bowl, whisk together eggs, oil, maple syrup, brown sugar and vanilla until smooth; pour over flour mixture. Add carrots and stir just stir just until moistened. Spoon into paper lined or greased muffin cups.
- Bake in 350 F oven for 18 - 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
- Icing: In medium bowl, using electric mixer, beat cream cheese, maple syrup, butter and vanilla until smooth. Beat in icing sugar. Spread over cupcakes.
Nutrition Facts : Calories 272, Fat 6.2, SaturatedFat 3.4, Cholesterol 46.5, Sodium 287.1, Carbohydrate 50.6, Fiber 1.3, Sugar 31.8, Protein 4
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
Provided by Allrecipes Member
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 33.1 g, Cholesterol 61.8 mg, Fat 21.5 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 235.8 mg, Sugar 20 g
MAPLE CARROT CUPCAKES
Make and share this Maple Carrot Cupcakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- 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 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.
Nutrition Facts : Calories 327.2, Fat 20.4, SaturatedFat 6.3, Cholesterol 67.6, Sodium 239.9, Carbohydrate 33.1, Fiber 1, Sugar 20.1, Protein 4
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