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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
Ingredients
  1. See below.
Instructions
  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.
Cupcake
  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 https://bcfresh.ca/

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