Maple Carrot Cupcakes Recipe

Name: Maple Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Sugar; 1/2 cups Light Brown Sugar; 1 cup All-purpose Flour; 1-1/4 cup Whole Wheat Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Ground Cinnamon; 4 whole Eggs, Beaten; 1 cup Vegetable Oil; 1 cup Pure Maple Syrup; 2 teaspoons Vanilla Extract; 3 cups Grated/minced Carrots; 1 cup Raisins; 1/2 cups Chopped Pecans; FOR THE FROSTING:; 2 cups Heavy Cream; 16 ounces, weight Mascarpone Cheese, Room Temperature; 1/2 teaspoons Ground Cinnamon; 1 cup Confectioners Sugar (Sifted)

Servings: persons

FOR THE CUPCAKES:
1 cup Sugar
1/2 cups Light Brown Sugar
1 cup All-purpose Flour
1-1/4 cup Whole Wheat Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
4 whole Eggs, Beaten
1 cup Vegetable Oil
1 cup Pure Maple Syrup
2 teaspoons Vanilla Extract
3 cups Grated/minced Carrots
1 cup Raisins
1/2 cups Chopped Pecans
FOR THE FROSTING:
2 cups Heavy Cream
16 ounces, weight Mascarpone Cheese, Room Temperature
1/2 teaspoons Ground Cinnamon
1 cup Confectioners Sugar (Sifted)

1
For the cupcakes:
2
Preheat oven to 350u00b0F. Grease or put paper liners into cupcake pans (recipe makes roughly 32 cupcakes).
3
Place sugars, flours, baking soda, salt, and cinnamon in a stand mixer bowl. Mix on low till well blended. Add beaten eggs, oil, maple syrup, and vanilla. Mix on low for 2 minutes. Then stop and scrape down sides of the bowl. Continue mixing on low until mixture is well blended.
4
Add carrots, raisins, and pecans. Mix until all are incorporated. Pour mixture into greased or lined muffin tins.
5
Bake on 350u00b0F for 15-20 minutes or until a toothpick inserted in the center comes out clean. (My top oven took 20 minutes; the bottom one baked in 15 minutes.) Then take them out of the oven and place on a cooling rack.
6
For the frosting:
7
In the clean bowl of your stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).
8
In another larger bowl, stir together mascarpone, cinnamon, and confectioners' sugar until smooth. Gently fold whipped cream into the mascarpone mixture until completely incorporated.
9
Immediately spread or pipe onto cooled cupcakes. (If you are not doing any fancy piping and are just using a spatula, you may want to half the frosting recipe. Or you can save the extra to use as a fruit dip.) After frosting the muffins, keep them refrigerated.
10
Frosting recipe adapted from Martha Stewart.

2564

kcal

Calories

161

Fat

236

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

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 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Sugar, 1/2 cups Light Brown Sugar, 1 cup All-purpose Flour, and more.

Yes, Maple Carrot Cupcakes 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!

Maple Carrot Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions