Jefferson County Recipe of the Day: Carrot Cupcakes

These flavorful cupcakes make a great snack for the cold wintry days!

Carrot Cupcakes


2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)


1 – 8 oz. package cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Chopped walnuts


~In a large bowl, combine the first six ingredients.

~In another bowl, beat eggs, oil, and maple syrup. Stir into dry ingredients just until moistened. Fold in carrots.

~Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes 9or until a toothpick inserted near the center comes out clean). Cool for five minutes before removing from pans to wire racks.

~For frosting, combine the cream cheese, butter, maple syrup, and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts.

~Store in the refrigerator.

~Makes 1-1/2 dozen.

Copyright © 2022 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.