Carrot Cupcakes With Maple Cream Cheese Frosting Recipe

Name: Carrot Cupcakes With Maple Cream Cheese Frosting
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Whole Wheat Pastry Flour; Unbleached All Purpose Flour; 1 ½ teaspoons baking soda; ½ teaspoon salt; Ground Cinnamon; ½ teaspoon ground nutmeg; Ground Ginger; Canola Oil; Light Brown Sugar; 2 large eggs; Unsweetened Applesauce; Pure Vanilla Extract; Carrots; Neufchatel Cheese; ½ cup maple syrup; 1 teaspoon maple extract

Moist and delicious carrot cupcakes bursting with warm spices and topped with a creamy, dreamy maple cream cheese frosting. This recipe, adapted from Healthy Food for Living, is perfect for a healthy yet indulgent treat! Get ready for the ultimate fall baking experience.

Prep Time 20 mins

Cook Time 50 mins

Calories 162 kcal

Protein 7g

Rating 5.0 (1 Reviews)

Carrot Cupcakes With Maple Cream Cheese Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cupcakes With Maple Cream Cheese Frosting

Whole Wheat Pastry Flour
Unbleached All Purpose Flour
1 ½ teaspoons baking soda
½ teaspoon salt
Ground Cinnamon
½ teaspoon ground nutmeg
Ground Ginger
Canola Oil
Light Brown Sugar
2 large eggs
Unsweetened Applesauce
Pure Vanilla Extract
Carrots
Neufchatel Cheese
½ cup maple syrup
1 teaspoon maple extract

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How to Make Carrot Cupcakes With Maple Cream Cheese Frosting

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
In a medium bowl, whisk together 1 ½ cups pastry flour, ½ cup all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger.
In a large bowl, whisk together ½ cup vegetable oil, 1 cup packed light brown sugar, and 2 large eggs.
Whisk in ½ cup unsweetened applesauce and 1 teaspoon vanilla extract.
Stir in 2 cups grated carrots.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While cupcakes cool, prepare the frosting: In a medium bowl, beat together 8 ounces of cream cheese (softened), ½ cup maple syrup, and 1 teaspoon maple extract until smooth and creamy. Add more maple syrup if needed to reach desired consistency.
Once the cupcakes are completely cool, frost generously and enjoy!