BCfresh Carrot and Maple Cupcakes

By  Brian Faulkner  On

Carrot Cupcakes with Maple Cream Cheese Frosting

Carrot Cupcakes with Maple Cream Cheese Frosting
Serves 12
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Prep Time
20 min
Total Time
1 hr 15 min
Prep Time
20 min
Total Time
1 hr 15 min
  1. See below.
  1. Preheat oven to 375F. Line a 12-cup muffin pan with paper liners.
  2. Whisk flour with cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a medium bowl.
  3. Whisk egg, buttermilk, oil, sugars and vanilla extract in a large bowl. Fold in flour-mixture until just combined, then stir in carrots.
  1. 1 1/2 cups all-purpose flour
  2. 1 tsp ground cinnamon
  3. 1 tsp ground ginger
  4. 1/4 tsp ground nutmeg
  5. 1 tsp baking powder
  6. 1/2 tsp baking soda
  7. 1/2 tsp kosher salt
  8. 1 large egg, at room temperature
  9. 1/2 cup buttermilk, at room temperature
  10. 1/2 cup vegetable oil
  11. 1/2 cup granulated sugar
  12. 1/3 cup (packed) dark brown sugar
  13. 1 tsp vanilla extract
  14. 1 1/2 cups peeled and coarsely grated BCfresh Carrots
Cream Cheese
  1. Icing 8 oz cream cheese, at room temperature
  2. 1/2 cup unsalted butter, at room temperature
  3. 1 tsp maple extract
  4. 1/8 tsp kosher salt
  5. 3 1/2 cups icing sugar
BCfresh Vegetables

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BCfresh and our grower partners can confirm that onions packaged as Bestfresh Chefs Reserve 10lb Onions are not included in the recall as they are NOT SOURCED from Thomson International (Bakersfield, California).

Our Bestfresh 10lb Onion packaging is a black mesh bag with gold label with UPC 7-75058-50108-2 – they are Washington onions sourced from completely different grower/packer and are safe to consume. 

If you have lingering concerns regarding the safety of Bestfresh Chef’s Reserve 10lb onions, we recommend you dispose of the product or return to Costco for a full refund.

For more information regarding the recall please visit CFIA at