Maple Carrot Cupcakes Recipe

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Maple Carrot Cupcakes
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  1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 1-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.12 Kcal (1734 kJ)
Calories from fat 145.62 Kcal
% Daily Value*
Total Fat 16.18g 25%
Cholesterol 44.88mg 15%
Sodium 169.83mg 7%
Potassium 138.49mg 3%
Total Carbs 60.56g 20%
Sugars 16.56g 66%
Dietary Fiber 0.69g 3%
Protein 5.16g 10%
Vitamin C 1.2mg 2%
Vitamin A 0.2mg 8%
Iron 0.2mg 1%
Calcium 41.5mg 4%
Amount Per 100 g
Calories 282.32 Kcal (1182 kJ)
Calories from fat 99.27 Kcal
% Daily Value*
Total Fat 11.03g 25%
Cholesterol 30.6mg 15%
Sodium 115.78mg 7%
Potassium 94.41mg 3%
Total Carbs 41.29g 20%
Sugars 11.29g 66%
Dietary Fiber 0.47g 3%
Protein 3.52g 10%
Vitamin C 0.8mg 2%
Vitamin A 0.2mg 8%
Iron 0.2mg 1%
Calcium 28.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
  • 11

Good Points

  • saturated fat free,
  • low sodium

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