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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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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. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
4 eggs |
1 cup canola oil |
1/2 cup maple syrup |
3 cups grated carrots (about 6 medium) |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
1/4 cup maple syrup |
1 teaspoon vanilla extract |
chopped walnuts, optional |
Directions:
1. 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.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 1-1/2 dozen.
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