Carrot Cupcakes With Maple Frosting Recipe

Name: Carrot Cupcakes With Maple Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 3 None large eggs; 1 1/4 cups self-raising flour; 1 cup firmly packed light brown sugar; 2 tsp all spice; 4 cups coarsely grated carrot; 3/4 cup coarsely chopped roasted pecans; None None Maple Frosting; 2 tbsp butter, softened; 3 oz cream cheese, softened; 2 tbsp pure maple syrup; 1 2/3 cups powdered sugar; 6 None roasted pecans halves

Servings: persons

1/2 cup vegetable oil
3 None large eggs
1 1/4 cups self-raising flour
1 cup firmly packed light brown sugar
2 tsp all spice
4 cups coarsely grated carrot
3/4 cup coarsely chopped roasted pecans
None None Maple Frosting
2 tbsp butter, softened
3 oz cream cheese, softened
2 tbsp pure maple syrup
1 2/3 cups powdered sugar
6 None roasted pecans halves

1
Preheat the oven to 350u00b0F. Line 16 holes of muffin pan with paper cases.
2
Stir the oil, eggs, sifted flour, sugar and all spice in a medium bowl until combined. Stir in the carrot and chopped nuts. Divide the mixture into the paper cases.
3
Bake the cakes for about 30 mins. Let the cakes stand in the pan for 5 mins before turning, top-side up, onto a wire rack to cool.
4
Meanwhile, to make the maple frosting, beat the butter, cream cheese and syrup into a small bowl with an electric mixer until light and fluffy. Gradually beat in the sifted powdered sugar until the frosting is spreadable.
5
Spread the frosting over the cupcakes and top each with a pecan half. Serve.

2330

kcal

Calories

173

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cup vegetable oil, 3 None large eggs, 1 1/4 cups self-raising flour, 1 cup firmly packed light brown sugar, and more.

Yes, Carrot Cupcakes With Maple 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.

Carrot Cupcakes With Maple Frosting

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