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Maple Glazed Carrot Cupcakes with Vanilla Frosting

  • Author: Jennifer
  • Total Time: 35 minutes
  • Yield: Approximately 12 servings 1x

Description

Maple Glazed Carrot Cupcakes with Vanilla Frosting are a delightful treat that combines the warmth of spices and the richness of maple syrup. Each bite offers a moist and flavorful experience, perfect for any occasion—from celebrations to cozy evenings at home. The stunning presentation and irresistible aroma make these cupcakes not just a dessert, but a memorable event in themselves.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1/2 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter (melted)
  • For the Frosting:
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter (softened)
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream (adjust as needed)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
  3. In another bowl, mix melted butter, eggs, sour cream, maple syrup, and vanilla extract until smooth.
  4. Gradually fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix.
  5. Gently fold in the shredded carrots.
  6. Spoon batter into prepared muffin tins, filling each liner about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
  7. Allow cupcakes to cool for 10 minutes in the tins before transferring to wire racks. Once completely cooled, prepare the frosting by mixing powdered sugar, softened butter, vanilla extract, and milk until smooth.
  8. Frost each cupcake generously and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (60g)
  • Calories: 220
  • Sugar: 19g
  • Sodium: 170mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: For gluten-free options, substitute all-purpose flour with almond flour. Add chopped nuts for extra crunch. Store cupcakes in an airtight container at room temperature for up to three days.

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Find it online: https://empirerecipes.com/irresistible-maple-glazed-carrot-cupcakes-with-vanilla-frosting/