Carrot Cake

Maple Carrot Cupcakes

6:02 AM



Maple Carrot Cupcakes

Cupcakes-
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)

Frosting-
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar 
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional

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 18 greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. For frosting, combine the cream cheese, butter, sugar, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.  (Makes 18-24 cupcakes)



Buttercream

Lemon Cupcakes with Raspberry Buttercream

8:00 AM




Lemon Cupcakes with Raspberry Buttercream

1 cup white sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup low-fat milk
1 lemon, juice and zest

1/2 cup butter, softened
1/2 teaspoon vanilla extract
pinch of salt
2 cups confectioners' sugar
1/4 cup seedless raspberry jam

Preheat oven to 350 degrees. Line muffin cups with paper liners. 
In a small bowl combine flour and baking powder. Set aside. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix vanilla extract into mixture with the second egg. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes and frost. Makes around 12 regular size cupcakes or 24 mini cupcakes.

Frosting
Beat butter with vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in raspberry jam. Spread frosting on cooled cupcakes.