Wow! What a week...birthdays for both our kiddos and Halloween. I am still recovering. Although I could not have asked for better family, friends and weather...thank you!! These cupcakes were such a hit for a bunch of toddlers and adults. Calvin even wanted more of the "spice muffins" the next day. That is telling given there is no refined sugar or butter and the frosting was just cream cheese and maple syrup. Enjoy making these for those you love. I know I did!
Carrots you be grated.
Little minis ready for the oven.
Frosted and ready to go. Alas, the photos are not great as I was frosting these at 6am.
All was worth it. Happy day to all. Plus we all got to eat some good food. Loves.
Maple Sweetened Carrot Cupcakes
From Martha Stewart Cupcakes
2 and 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup pure maple syrup
1/3 cup unsulfered molasses
1 cup canola oil
1 teaspoon apple cider vinegar
5 large egg yolks
2 cups grated carrots ( about 4-5 medium carrots)
Maple syrup cream cheese frosting
1 pound cream cheese at room temp
1/4 cup maple syrup
Preheat the oven to 375 Degrees F. Line a muffin tin (mini or regular) 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 yolk until smooth. Add to flour mixture, and whisk until combined. Stir in carrots
Divide batter among paper liners, filling about three quarters full. Bake, rotate the pan half way, until golden brown. For minis about 10 min. For regular cakes bake about about 15 to 18 minutes.
Transfer and cool before frosting. Cupcakes will last for about 3 days at room temp.
To make frosting, on an electric mixer on medium high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Frost or pipe onto cupcakes. Enjoy.