Maple Carrot Cupcakes

Moist and delicious. I opted to leave off the frosting (like suggested by other reviewers) and it made a fantastic muffin. I also did half apple sauce and half oil, and half white sugar and half brown sugar. I am adding this one to my recipe box!

Very Good!! I did alter it a bit for my family. I subed the cup of oil for applesauce, cut the sugar to 3/4 cup, used 4 egg whites and 2 yolks, and added some flax seed meal.

I just made these for the first time, and they are fantastic! I've never liked carrot cake before, but wanted to use up some carrots so thought I'd try something new. I cut the recipe in half, then added slightly more cinnamon, a dash of nutmeg, and a dash of cloves. For the frosting, I cut used only half the syrup than added a bit of powdered sugar as well. My husband requested cake that isn't 'too sweet' and these were perfect. I'm now a carrot cake convert!

SO moist and delicious. I would have preferred a lil more "spice" flavor. I think i will add cloves to my next batch. I doubled the cinnamon, used 1/2 cup sugar, and 1/2 brown sugar.. i didnt pack the brown sugar so my cupcakes were'nt as sweet which was fine because the frosting made up for the lack of sweetness. Definitely 5 stars!

I wish I could give this recipe 4-1/2 stars, the cupcake itself rates a 5, beautiful texture, moist and delicious the best carrot cake I've ever made, the frosting, however is very odd. I made it asd the recipe stated and it was a runny mess that wasnot sweet enough, I added about 3 cups of icing sugar and with the maple syrup it was a little on the sweet side so I added in nutmeg, allspice, cloves and cinnamon to tone down the sweetness. These were a big hit at my mom's Thanksgiving Dinner.

Wonderful cupcakes! I did not make this particular icing after reading some of the sketchy reviews so I just made a basic cream cheese icing. 1 stick butter at room temp, 1 block cream cheese at room temp, 1 t vanilla, cream together. Add powdered sugar until desired consistency and sweetness is reached. Yummy and great for piping :-)

These turned out pretty well. I made a few modifications to make them healthier and omitted the frosting and called them muffins. I used 1/2 splenda 1/2 sugar in place of the sugar and sugar free maple syrup in place of the maple syrup. I also used 1/2 applesauce and 1/2 oil in place of the oil. I used an egg substitute as well to make them vegan. Try this recipe, it's definitely a keeper!

Tasty and easy. For the frosting, I substituted sour cream for butter. Delicious.

I made these for my kid's first birthday, and they were a big hit. I added sugar to the frosting to make them a little sweeter, but the frosting was still kind of runny...next time I would add flour or something to stiffen it up. These cupcakes are not very sweet on their own, but they're incredibly delicious. I'm going to make them again without the frosting and call them muffins and eat them for breakfast.

hands down best carrot cake recipe i have ever tried.

Delicious Muffin/Cupcake by itself. We omit the cream cheese spread --- it wasn't neccessary and saved some calories.

I enjoyed this recipe. I did have to alter the frosting. I used baby carrots, because that is all I had on hand. A pain to shred, but it gave a texture and sweetness that we loved.

I've made these as muffins. I replaced sugar with some stevia. They turned out mildly sweet with very carrot-y flavor and great texture. Thanks!

Followed the "cupcake" recipe exactly. Definitely would not define these as cupcakes by modern expectations. They are very good, but not sweet at all and definitely fall in the muffin category. I also found the frosting to be disgusting as written. I added a fairly significant amount of powdered sugar and spices (cloves, cinnamon, and nutmeg) to make it taste good and have a better consistency. Even with dark amber syrup, the maple flavor was not noticeable. I would recommend adding some maple flavoring if you want that flavor to emerge more.

Yum!! These cupcakes were delicious just by themselves, but tasted just as great with a cream cheese frosting. I forgot to use shortening, but they still turned out amazingly well!

Best carrot cake recipe! I used cream cheese frosting instead of the frosting listed. The cake was so good it didn't need frosting.

These were really tasty. I cut the recipe in half and they still turned out great. I also used 3/4 cup of white flour and 1/4 cup of whole wheat flour. I agree with other posters that these would be GREAT muffins on their own without the frosting.

Loved the cupcake but needed to add some powdered sugar to the icing (tasted like maple flavored cream cheese w/o it). Overall, very tasty and I intend to make again. Thanks!

Delicious! Cake wasn't too sweet - more like a muffin. But, it was perfect with cream cheese frosting.

First try was Great. Second was to spicy

Cupcakes were amazing! I shredded the carrots with a cheese grater which worked good :] i didnt like the frosting though. Should have read other reviews before making it. I just ate them plain. More as a muffin than a cupcake. All and all my review is AMAZING!

The cupcake turned out great!! Everyone liked it, but to me, the icing was a little bit off, like sour...

I feel like these needed more spice (cinnamon and nutmeg), and something to make them denser, but overall, pretty good. Skipped on the frosting since we didn't have any of the ingredients on hand, but I don't think they needed it!

Cake was nice and moist but didn't taste much maple. Icing was runny, maybe because of the maple but didn't taste much maple flavor. Other than that it was good.

I made these cupcakes for my staff meeting today. Everyone loved them! I felt like the icing was not quite sweet enough, so I added some powdered sugar. And, like I said, everyone loved them.

I thought it needed more spice (possibly more cinnamon and a little bit of nutmeg), other than that, it was good. My co-workers loved it. Thanks!

Very good but I did add 4 T of powdered sugar to the frosting

very good. I followed the other reviews and used half brown, half splenda, then half apple sauce, half oil. Just a little healthier version. I added some raisins. Very good and moist, without being super sweet. It's a keeper

Deliciously sweet and moist. I substituted agave for maple syrup; used 1/3 wheat flour and half apple sauce/ half oil. My kids prefered them without frosting.

yummy - used applesauce instead of oil - frosting needed some changes, added cinnamon and more vanilla extract and maple syrup

Very Very good cupcake but the frosting is totally screwy..... don't use this frosting recipe!!!!

My four year old son helped me make these for his class for his birthday. He enjoyed grinding the carrots mixing all the ingredients. I omitted the nuts on top since his school is nut-free. Easy and yummy!

Pretty solid carrot cake recipe, although I was definitely hoping the maple taste would be more noticeable (I really couldn't taste maple at all). Overall I'm a little disappointed, but only because I had very high expectations. May make again. I followed the recipe exactly, with the exception of replacing half the oil with apple sauce. The icing worried me at first, as it was lumpy and quite runny, but it turned out fine after the cupcakes were refrigerated.

I made these cupcakes for about 60 people. They came out perfect. I did add a bit more cinnamon and some cloves. I frosted them with a maple butter cream. Fantastic. Thanks for sharing

EXCELLENT! Made them exactly the way the recipe said. They're still cooling but I've eaten 2, so I haven't made the frosting yet. I made them in a mini muffin pan so it's easy portion-control for my 4 and 2 year old boys. Wonderful!

I only used the icing from this recipe. I actually used it to ice brownies for a Fall gathering. It was excellent and very easy. Everyone raved!

This is an amazing recipe. I've made it a few times now and it's especially good with a few raisins thrown in.

Moist, delicious cupcakes! I only had 1/2 cup oil, so I used it plus 1/2 cup applesauce, and they came out great! I also used 1 1/2 cups of white flour, and 1/2 cup of whole wheat flour. Delicious!! I didn't even need the frosting (and I'm usually a frostaholic).

These were great! Just wish they were a little on the lighter side... be sure to chill them, the frosting tends to melt. I wouldnt change that though, the frosting is money in itself!

I've make these on several occasions & the compliments keep coming. I haven't changed the recipe a bit. These cupcakes are incredible--even if you're not a carrot cake person. I highly recommend them!

It's goooood. Though for the frosting I replaced some maple syrup with icing sugar as I was afraid the maple taste might be a bit too much since there's already quite an amount in the cakes. Still fine, subtley mapley and the tartness of the cream cheese still comes through. I made the cupcakes in really small sizes - my cupcake cases were about 5 or 6cm in diameter but the cake still holds together very well in that small size. The cake is moist, soft and spongey, a good texture for something packed with shredded carrots; unlike the crumbly versions you find in stores outside that tend to be on the drier side too. But I feel that the cake could do with a blend of spices with a fuller body. I would add some ground nutmeg and allspice on my next batch. Otherwise a good recipe, thanks to Lisa's Grandmom for the lovely and warm taste of maple syrup and carrot cake :)

Excellent recipe. Simple and delicious. I made this for my son's 4 year old birthday party and everyone loved it. I simplified the recipe by omitting the frosting, used 2/3 (instead of 1) cup of oil, 2/3 (instead of 1) cup of sugar. I used 3 cups of grated carrots and zucchini combined. It still turned out to be very moist and delicious without any ingredient substitution.

I made these for a going away present for my Husbands boss, they flew off the table like hot cakes! I saved one for myself of course and found them equally delectable!

I modified my version to include whole wheat flour and turbinado sugar for a higher nutrition value.

Great recipe. Easy and delicious!!!

Delicious! I added confectioner's sugar to the frosting ingredients and adjusted the wet ingredients to make it the right consistency.

this is the best carrot cupcakes recipe i have ever tried. very moist and great texture. i used 3/4 of the recipe to get 12 cupcakes. i didn't have maple syrup so i added 4-5 tbsp of pancake syrup plus a handful of raisins

I made these cupcakes for a Potluck at work today, they were OK. People seemed to like them, but there were still a lot left over - which is unusual as I work with Hungry Monsters!!! The cake was good, but the icing was very strange and the combination didn't taste too good together. They did look great though! I would use the cake part but would not make the icing again.

This recipe was fantastic! The frosting was amazing, although I did add a lot more maple syrup. Instead of making cupcakes, I made two cakes. This was mouth watering and super yummy!!!

YUM , YUM ! THE KIDS KNOW THAT THERE IS CARROTS IN CUPCAKE . HOW EVER THAT DIDN'T STOP THEM FROM ASKING FOR 3RDS ! EVEN GREAT WITH OUT BUTTER ! COOKED FOR 25 MIN.

hi. These are good. They are similar to other recipes on here made with carrots, such as the cookies, and cakes. I like them and so does my 2 year old. I used less sugar than called for and I still think it was a bit too sweet. I like the texture. The house smelled like pancakes when they were baking, which was interesting. These are good and I might make them again, if I have some syrup I need to get rid of but otherwise I will stick to a regular morning glory muffin or a carrot muffin.

We love this recipe!

These were really good, but I don't know if the result justified using precious maple syrup - even in Vermont, it's so expensive!

This is a really good recipe! I was looking for some healthy cupcakes and these are a winner. And I would never make a different frosting for anything than this one. I even use it for some cakes! Mnam

fantastic! I added nutmeg and used 1/2 oil and 1/2 applesauce

Ver good, made these without the frosting (I bought some instead). Did make a few tweaks to make it a little healthier (less oil, Splenda, half wheat flour) and they held up well. The kids loved em and I'm happy with anything I can sneak a veggie into!

These are very good with and without the frosting.

The muffins were moist, I added fresh grated nutmeg, and split the batter adding chopped walnuts to half. Though the recipe does not mention it, I suggest using “Grade B” maple syrup; its stronger maple flavor makes it the best grade for cooking. I’m even thinking of adding carrot juice to my next batch.

I'm kind of up in the air on this one. I've had better carrot cupcakes, and I didn't really notice the maple in these. They stuck horribly to the paper liners, but surprisingly the cupcakes were still moist inside, but almost undercooked. I substituted applesauce for the oil, but otherwise didn't change anything. Since I didn't have the ingredients for the frosting, I used a container of vanilla frosting and added some maple flavoring, which, in my opinion, was the best part. On the other hand, my boyfriend really liked these, and I guess that's all that matters, since he'll be the one eating them!

Very moist! I added about 1/4 teaspoon of fresh nutmeg to the dry ingredients.

Normally I use more cinnamon in a carrot cake recipe but did not in this recipe because I was afraid it would overpower the maple flavor. The cake was moist, however the maple flavor was lost in the end product. I used high quality Grade B maple syrup from Vermont that has a sweet buttery maple flavor. I have tried many carrot cakes and love maple flavor, but this is my least favorite carrot cake recipe. Sorry.

Simple and delicious! I think next time I will probably put in more maple syrup, as I could not taste it very much. I followed the recipe exactly, however, and was very pleased with the turnout!

These cupcakes turned out delicious! So moist and not too rich! I just made a trial batch because I am hoping to use the recipe for my wedding reception. I think I did something wrong with the frosting, it turned out too cream-cheesy. But other than that, they were probably the best carrot cakes I've ever had!

This is a really good recipe! I was looking for some healthy cupcakes and these are a winner. And I would never make a different frosting for anything than this one. I even use it for some cakes! Mnam