These carrot cake cupcakes are topped with a delicious, maple syrup-sweetened cream cheese frosting! They're great to serve as Easter desserts, but equally delicious any time of the year!
2Tablespoonspure maple syrupor sugar-free syrup (use more as needed, to create desired frosting consistency)
Instructions
Heat oven to 350° F. Line 24 standard-sized muffin pan wells with paper liners; set aside.
Whisk together flour, baking soda, baking powder, cinnamon, and salt in a bowl; set aside.
In the large bowl of a stand mixer that’s been fitted with a paddle attachment, or using an electric hand mixer, beat the eggs for 2 minutes, until light and frothy. Add in sugar, oil, yogurt, and vanilla extract and mix until combined.
Slowly add in flour mixture; stir until combined. Fold in carrots and walnuts.
Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove pans from oven and transfer them to a wire rack to cool for 2-3 minutes. Remove cupcakes from pan and allow them to cool completely before applying the frosting.
Maple Cream Cheese Frosting
Place cream cheese and butter into large bowl of a stand mixer fitted with the paddle attachment, or use an electric hand mixer. Beat on high speed until well combined, stopping mixer to scrape down sides of bowl as needed.
Turn speed to low and slowly mix in powdered sugar, one cup at a time. Add in vanilla and mix until combined. Start with 2 Tablespoons of syrup and combine. If frosting appears too stiff, mix in 1 teaspoon of additional syrup at a time until desired consistency is reached.
Notes
Some of the ingredients for this recipe are low glycemic sugar alternatives. The nutritional information reflects this. If you prefer, feel free to use traditional sugars.