Ingredients
Scale
- 32 ounces carrot baby food or 1 3/4 cup carrot puree
- 2 large eggs
- 1 cup canola oil
- 2 1/4 cups flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F and line cupcake pans with liners.
- In a bowl, combine all ingredients and mix until smooth, ensuring there are no clumps.
- Pour the mixture into the prepared pans and bake for 18-25 minutes. Check for doneness with a toothpick.
- Remove the cupcakes from the oven and let them cool on a rack completely.
- While the cupcakes cool, prepare the frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, add chopped nuts or raisins to the batter.
Make sure butter and cream cheese for the frosting are at room temperature for easier mixing.
Cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg