Carrot Cake Cupcakes With Maple Cream Cheese Frosti

Name: Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake Cupcakes; 2 cups whole wheat pastry flour; 2.5 teaspoons baking powder; 2 teaspoons cinnamon; 3/4 cup walnuts, chopped; 1/2 cup dried dates, finely chopped into a paste (think the consistency of a Clif Bar); 3 bananas, very ripe; 3 medium carrots, grated; 1/2 cup Greek yogurt; 1 1/2 teaspoons vanilla extract; 3 tablespoons dark brown sugar; 1 stick butter (add 1/2 teaspoon salt if using unsalted butter); 2 eggs; Maple Cream Cheese Frosting; 1 package cream cheese; 1/2 pint heavy whipping cream; 4 tablespoons maple syrup; 1 tablespoon white sugar; 1 teaspoon vanilla extract

Servings: persons

Carrot Cake Cupcakes
2 cups whole wheat pastry flour
2.5 teaspoons baking powder
2 teaspoons cinnamon
3/4 cup walnuts, chopped
1/2 cup dried dates, finely chopped into a paste (think the consistency of a Clif Bar)
3 bananas, very ripe
3 medium carrots, grated
1/2 cup Greek yogurt
1 1/2 teaspoons vanilla extract
3 tablespoons dark brown sugar
1 stick butter (add 1/2 teaspoon salt if using unsalted butter)
2 eggs
Maple Cream Cheese Frosting
1 package cream cheese
1/2 pint heavy whipping cream
4 tablespoons maple syrup
1 tablespoon white sugar
1 teaspoon vanilla extract

1
Preheat oven to 350 and line cupcake tray with paper liners.
2
Sautee bananas with about half the butter, the brown sugar, and the vanilla until bananas are very soft and sugar is completely melted (this step is especially important if you're using frozen or less-ripe bananas)
3
In a large mixing bowl, sift together first three ingredients (and salt, if using).
4
Mix the dates the rest of the melted butter, using a fork to combine and break up the dates.
5
In a separate mixing bowl, stir together carrots and banana mixture.
6
Mix in the date-butter mixture, yogurt, and eggs. Add the flour mixture and beat on low until just combined. Fold in walnuts.
7
Spoon batter into cupcake liners, filling about 2/3 of the way with batter. Bake for about 20 minutes, or until toothpick (or dry piece of spaghetti) inserted comes out clean and dry.
8
Beat cream cheese with maple syrup until light and fluffy. Set aside.
9
In chilled metal bowl, beat very cold whipping cream until it holds stiff peaks, adding sugar and vanilla near the end of the process. Fold cream cheese into whipped cream.
10
Top fully cooled cupcakes, and enjoy!

1085

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Carrot Cake Cupcakes, 2 cups whole wheat pastry flour, 2.5 teaspoons baking powder, 2 teaspoons cinnamon, and more.

Yes, Carrot Cake Cupcakes With Maple Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake Cupcakes With Maple Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions