Maple-Carrot Cupcakes

Makes: 6 jumbo cupcakes. Prep: 15 minutes. BAKE: at 350 degrees for 28 minutes.

Maple-Carrot Cupcakes
Yield: 6 jumbo cupcakes Prep 15 mins Bake 350°F 28 mins


  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup maple syrup
  • 1/2 cup milk
  • 2/3 cup solid vegetable shortening
  • 2 eggs
  • 1 medium carrot, shredded
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 tub (8 ounces) cream cheese
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 1/2 cups confectioners sugar
  • Burgundy food coloring

Make It

1. Heat oven to 350 degrees F. Line a jumbo cupcake pan with 6 foil or paper liners.


2. In a bowl, whisk flour, baking powder, baking soda, allspice, ginger, salt.

3. In a large bowl, beat together maple syrup and half the milk. Beat in flour mixture and shortening until blended; 4 minutes. Beat in eggs and remaining milk until smooth. Stir in carrots and pineapple.

4. Divide batter evenly among prepared cupcake liners, 2/3 cup batter in each. Bake at 350 degrees F for 28 minutes, or until lightly browned. Remove from pan; cool on rack.


5. In a medium-size bowl, beat together cream cheese and butter. Beat in sugar until smooth. Place 2/3 cup frosting in a bowl; tint with food coloring. Transfer to a pastry bag fitted with a small round tip. Spread white frosting over cakes. Pipe a spiral on top of cakes with tinted icing. Starting in center, draw a knife outward through spiral to create a spider-web.

Nutrition Facts

Amount Per Serving: cal. (kcal): 777, Fat, total (g): 44, chol. (mg): 137, sat. fat (g): 19, carb. (g): 86, fiber (g): 2, pro. (g): 9, sodium (mg): 573, Percent Daily Values are based on a 2,000 calorie diet.