if you’ve been looking for a perfect fall cupcake recipe, look no further! the recipe we’re sharing today is easy, delicious, and comes from food blogger, the carrot top mom.
2 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1/2 cup 100% pure maple syrup
3 cups grated carrots
preheat oven to 350 degrees fahrenheit. combine first six ingredients in a small bowl and set aside. in a larger bowl, whisk eggs, oil, and syrup. stir dry ingredients into the larger bowl and mix until just moistened. fold in carrots and ensure they are evenly distributed throughout batter. note: this is a good time to sample the batter (yum)! fill paper-lined muffin cups two-thirds full and bake cupcakes in preheated oven for 20-25 minutes until a toothpick comes out clean (ours took right around 23 minutes). yields approximately 2 dozen cupcakes. let cool completely before frosting.
1 8 oz package cream cheese, softened
1/4 cup stick butter, softened
1/2 teaspoon maple extract or flavoring
2 teaspoons pure vanilla extract
1 16 oz package powdered sugar
beat cream cheese and butter with an electric mixer until light and fluffy. add syrup and extracts. gradually beat in powdered sugar until smooth. now have a taste! just to make sure everything is all right…finally, spread frosting onto cupcakes after they have cooled. voilà!
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