Maple-Sweetened Carrot Cupcakes

Name: Maple-Sweetened Carrot Cupcakes
Yield: makes 12 standard and 24 mini
Ingredients: 2 1/2 cups unbleached all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1 cup pure maple syrup, preferably grade B; 1/3 cup unsulfured molasses; 1 cup safflower or canola oil; 1 teaspoon apple-cider vinegar; 5 large egg yolks; 2 cups peeled, grated carrots (4 to 5 medium); Maple Cream-Cheese Frosting (recipe follows); Candied Carrot Chips (page 322); 1 pound cream cheese, room temperature; 1/4 cup pure maple syrup, preferably Grade B; (makes enough for 12 standard and 24 mini cupcakes)

January 24, 2012

This recipe was developed as a more healthy option to serve at a baby’s or young child’s birthday party. Sweetened only with a combination of maple syrup and molasses, the moist carrot cupcakes are sure to entice children and adults alike (which is helpful, since parents and other older guests often outnumber little ones at early birthday celebrations). Paired with a tangy, mildly sweet frosting—just cream cheese and maple syrup—the cupcakes are also a better choice than most for anyone watching his or her refined sugar intake. Mini cupcakes get only a dab of frosting and a candied carrot chip, while standard cupcakes are dotted with a generous amount of frosting.

Recipe notes

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