Sure! Here’s a simple recipe for maple carrot cupcakes:

Author :Chef Ssentongo Geoffrey

Maple Carrot Cupcakes

I have liked to cook and bake since I was young. I used to cook along with my grand-mom were always in the kitchen cooking up something delicious. Today I brought these maple Carrot Cupcakes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Line a cupcake tray with cupcake liners and set aside.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, and whisk until fully incorporated. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots, crushed pineapple, and chopped nuts (if desired).
5. Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
6. Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool completely.
7. While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, one cup at a time, until the desired consistency is reached. Stir in the vanilla extract.
8. Once the cupcakes have cooled, frost them with the cream cheese frosting using a piping bag or a knife. If desired, decorate with additional grated carrots, crushed nuts, or a sprinkle of cinnamon on top.
9. Serve and enjoy your homemade carrot cupcakes!

Note: This recipe makes about 12 cupcakes. Adjust the quantities as needed for more cupcakes.

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