Carrot Cupcakes with Maple Cream Cheese Frosting
Makes 12 cupcakes
Makes 12 cupcakes
¼ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup plain flour
1 cup plain flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ cups grated carrots (be sure to grate finely so it doesn’t all sink to the bottom of the cupcake)
¼ cup pecans, chopped
Maple Cream Cheese Frosting 4 ½ ounces cream cheese, room temperature
2 tablespoons unsalted butter, softened
2 cups confectioner’s sugar, sifted
¼ cup maple syrup
12 pecan halves
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with cupcake holders.
In a large bowl, whisk together the sugars and oil until they are combined. Add the two eggs one at a time and mix until combined. Add the vanilla extract.
Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.
Divide the batter between the cupcake holders and bake for around 15 minutes or until springy to touch. Allow to cool.
For the frosting, mix cream cheese, butter, confectioner’s sugar and maple syrup until creamy. Spoon the icing onto the cupcakes and place the pecan halves on top.
In a large bowl, whisk together the sugars and oil until they are combined. Add the two eggs one at a time and mix until combined. Add the vanilla extract.
Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.
Divide the batter between the cupcake holders and bake for around 15 minutes or until springy to touch. Allow to cool.
For the frosting, mix cream cheese, butter, confectioner’s sugar and maple syrup until creamy. Spoon the icing onto the cupcakes and place the pecan halves on top.
* I absolutely love carrot cakes and ANYTHING cupcakes...so I thought this was a treat for all the sweet tooth's out there :)
This little recipe was published in Design Sponge Online
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