Maple Carrot Cupcakes Recipes

Steps:

• Preheat oven to 375°F. Line standard and mini muffin tins with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together maple syrup, molasses, oil, vinegar, and egg yolks until smooth. Add to flour mixture, and whisk until combined. Stir in carrots.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until dark golden brown and a cake tester inserted in centers comes out clean, 10 to 12 minutes for mini, about 18 minutes for standard. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers.
• To finish, fill a pastry bag fitted with a small plain tip (#7) with frosting. Starting in the center and working out in circles, pipe dots all over larger cupcakes to cover. Pipe a dot in center of each mini cupcake, then top with a carrot chip. Serve immediately.
• Maple Cream-Cheese Frosting
• With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.

Steps:

• In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt. In medium bowl, whisk together eggs, oil, maple syrup, brown sugar and vanilla until smooth; pour over flour mixture. Add carrots and stir just stir just until moistened. Spoon into paper lined or greased muffin cups.
• Bake in 350 F oven for 18 - 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
• Icing: In medium bowl, using electric mixer, beat cream cheese, maple syrup, butter and vanilla until smooth. Beat in icing sugar. Spread over cupcakes.