Photo: Deva Williamson
Maple Carrot Cupcakes
18 ingredients
20 min + 20 min
32
openrecipes
A moist, carrot cake cupcake filled with maple syrup, pecans and raisins, and topped with a light, whipped mascarpone frosting.
Estimated Nutrition (whole recipe, rough)
1338
Calories
32g
Protein
68g
Fat
151g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE CUPCAKES:
- ½ cups Sugar
- 1 cup Light Brown Sugar
- 1-¼ cup All-purpose Flour
- 2 teaspoons Whole Wheat Flour
- ½ teaspoons Baking Soda
- 2 teaspoons Salt
- 4 whole Ground Cinnamon
- 1 cup Eggs, Beaten
- 1 cup Vegetable Oil
- 2 teaspoons Pure Maple Syrup
- 3 cups Vanilla Extract
- 1 cup Grated/minced Carrots
- ½ cups Raisins
- 2 cups Chopped Pecans
- 16 ounces, weight FOR THE FROSTING:
- ½ teaspoons Heavy Cream
- 1 cup Mascarpone Cheese, Room Temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes