Carrot Cake Cupcakes with Maple Syrup Cream Cheese Frosting

May 03, 2016

Carrot Cake Cupcakes with Maple Syrup Cream Cheese Frosting

These Carrot Cup Cakes are so good. My husband said they are the best carrot cake cupcakes he has had. They are moist and the sweet maple cream cheese syrup pair very well together. It has a perfect sweetness to the cupcake and not overwhelmingly sweet. I love the walnuts in the cupcakes and the coating around the frosting, it gives them a great crunch. The cupcakes are also perfect for spring time. I hope you enjoy. Read on to learn how to make them. :)

What you need for the cake batter:

1 cup of flour

1 teaspoon of cinnamon

1 teaspoon baking soda

1/2 teaspoon vanilla

1 pinch of salt

2/3 cups of vegetable oil

2 eggs

1/4 cup brown sugar

1/2 cup granulated sugar

1 1/2 cup grated carrots

1/4 cup chopped walnuts (optional)

What you need for the cream cheese frosting:

1 8 oz pack of room temperature cream cheese

6 tablespoons of room temperature unsalted butter

2 tablespoons of maple syrup

1/4 tsp of cinnamon

2 cups of powdered sugar

1 teaspoon of vanilla

Start by whisking the eggs with the sugar until they are fluffy and a pale yellow color. Add in the oil, brown sugar, cinnamon, and vanilla. Mix on medium speed until well incorporated. Mix the dry ingredients and add them into the batter while mixing on medium speed.

Scrape down the side and mix on high speed until everything is well incorporated. Fold in the carrots and walnuts. Pre-heat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Bake the cupcakes for 20-25 minutes or until the toothpick comes out clean.

How to make the frosting:

Start by whipping the cream cheese and the butter on high speed until well incorporated. Add in the cinnamon, maple syrup, and the vanilla and continue mixing on high speed. Add in the powdered sugar, a cup at a time, and start on low speed and slowly add the speed so you wont be covered in the powdered sugar. ( It will make a mess and go everywhere if you start the heat on to high).

Fill a piping bag with the frosting and start piping it onto the cupcakes. I used a wilton 2D tip. Start from the middle of the cupcake and in a circular motion go around until it forms a rose looking shape.