Mini Carrot Cupcakes w Maple Cream Cheese Frosting



Cupcake post #2! Well, technically it’s more like #4 or 5 but if taking my frosting craze into account…then it’s #2 so far. Mmmm I am not afraid to say this but I love the Martha Stewart show! Haha And her site’s got probably thousands of recipes! Amazing. I know she herself did not amass all of them, but to have such a collection is pretty phenomenal.

And that’s where I got this recipe. Once again, like the Vanilla Cupcakes, I halved the recipe. 

Worry not! I am slowly improving my piping skills. One cupcake at a time. Or batch. haha

The prep for this cupcake is the same as a carrot cake (ie vegetable oil’s used rather than butter) so the regular cupcake method doesn't apply. 

1 cup       sugar
2              large eggs, room temp
½ cup      vegetable oil
½ tsp       pure vanilla extract
¼ cup      buttermilk
1 ½ cups flour
1 tsp         cinnamon
1 tsp         baking powder
½ tsp        baking soda
½ tsp        salt
1 ½ cups grated carrots
½ cup       raisins

Maple Cream Cheese Frosting
8 oz       1 pkg cream cheese, room temp
½ cup    unsalted butter, room temp
1 tbsp    maple syrup
½ tsp     pure vanilla extract
2 cups   icing sugar
  *I do not own this recipe. 

I didn't have buttermilk but seeing as I only needed 2 tbsp (1/2 recipe), I substituted with regular milk.

Grated my carrots. Pictured below, I only needed to use about 1 ½ sticks to get a heaping ¾ cup so 3 sticks is plenty for the full recipe. 

I have yet to notice a great difference between sifted and non-sifted flour. I usually just mix or whisk my dry ingredients together…which I guess may be similar. The purpose is to break up any lumps and blend it all together. 

Blend sugar, egg, oil, vanilla and buttermilk. Slowly add three-quarters of the flour mixture to the sugar-egg mixture. Mix. 

Add the carrots and raisins to the remaining flour mixture. Mix. 
Finely grated the carrots.

Stir the carrots-flour mixture into the batter. Fill each mini muffin cup with about 2 teaspoon of batter. 

Bake in an oven preheated to 350ºF until a cake tester inserted in the centre comes out clean, around 10-12 min. Cool 10 min in pan before removing to cool completely on a wire rack.
TADA!!!! Cooling on a wire rack awaiting the finishing touch--frosting! :D

The frosting was really easy to make as I had tempered everything by taking the butter and cream cheese out of the fridge beforehand. 
Don't worry, the caramel popcorn isn't blended into the frosting! Although that could be a pretty cool idea! :O

Beat the butter and cream cheese (using a paddle attachment) until smooth. Add sugar. Beat til light & fluffy. Add maple syrup, vanilla. Beat til well combined. 
I don't have a paddle attachment so I made do with my whisk.

Standing up the pastry bag in a cup makes it easier to transfer frosting! :D

The cupcakes look so cute!! :D:D To frost, I used a plain round tip (Ateco #8) and went around in a spiral from the edges to the centre. To finish it off, I topped each with caramel popcorn.

Definitely should’ve made the full recipe because this one’s a KEEPER. It was moist and delicious! I brought them out to dragonboat practice and within minutes, they were all gone. Good or bad sign? GREAT sign. Yayy! It always makes me happy when people enjoy my baking. :D

"aerial" view of the cupcake. Frosting was too "soft"? How do I correct this? :S

5 out of 5 NOMs


  1. hmmmm i'm interested to see how it looks inside the finished product!!! (i.e., when you bite into it)