If you love carrot cake, then you will love these Carrot Cupcakes even more… all the goodness but in a smaller “package.” And the Maple Cream Cheese Frosting definitely kicks it up a notch.
I have decided that I prefer cupcakes over cake. I’m sure I have mentioned this about a dozen times… just to be sure you know. 😉
The reasons are simple: 1) they bake faster so less time waiting to enjoy them, 2) they help manage portion control… (no seconds!), 3) they are super simple–no crumb coating or refrigerating before you can frost them and 4) they are cuter to decorate.
Check out Jennifer’s recipe for the instructions. Here are the measurement conversions.
For the Cupcakes:
1 cup (120g) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup (198g) caster sugar
150ml (2/3 cup) canola oil
1½ (149g) cups grated peeled carrots (I used the fine blade of a box grater to give a finer texture)
For the Frosting:
225g (8 oz) cream cheese, room temperature
75g (1/3 cup) unsalted butter, room temperature
1 cup (113g) icing sugar
2 tablespoons (30ml) pure maple syrup
Please check out the January 2015 issue of the magazine.
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