Description
Deliciously moist and flavorful cupcakes infused with maple syrup and topped with rich cream cheese frosting.
Ingredients
Scale
- 1 cup buttermilk
- ¾ cup light cooking oil (canola)
- 1 cup pure maple syrup
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 cup grated carrots (about 2 large carrots)
- 6 oz crushed pineapple (drained)
- ½ cup diced pecans
- 16 oz cream cheese (softened)
- 2 cups unsalted butter (softened)
- 3 cups confectioner’s sugar
- 1 tsp vanilla
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with liners.
- Whisk together the buttermilk, light cooking oil, maple syrup, eggs, and vanilla extract in a large mixing bowl.
- Incorporate the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon slowly. Stir just until mixed.
- Fold in the grated carrots, crushed pineapple, and diced pecans.
- Fill each cupcake liner two-thirds full with batter. Bake for 18-20 minutes.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack.
- Beat the cream cheese and unsalted butter in a medium bowl until creamy. Gradually add the confectioner’s sugar.
- Blend in the vanilla extract and a pinch of salt; beat for 2-3 minutes until fluffy.
- Frost each cupcake with the cream cheese frosting using a piping bag or knife.
- Sprinkle chopped pecans or drizzle maple syrup over the frosted cupcakes, if desired.
Notes
Make-ahead tips: Bake the cupcakes a day in advance and frost shortly before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg