Maple Carrot Cupcakes


I COME from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. This recipe is handed down from Grandmom and is always requested at special gatherings. -Lisa Ann DiNunzio, Vineland, New Jersey

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
18 servings


  • 2 cups all-purpose flour

  • 1 cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 4 eggs

  • 1 cup vegetable oil

  • ½ cup maple syrup

  • 3 cups grated carrots


  • 1 (8 ounce) package cream cheese, softened

  • ¼ cup butter, softened

  • ¼ cup maple syrup

  • 1 teaspoon vanilla extract

  • ¼ cup Chopped walnuts


  1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups two-thirds full.

  2. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

  3. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.