Maple-Carrot Cupcakes

Prep 15 m
Bake 28 m

Ingredients

Cupcakes:

Frosting:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Line a jumbo cupcake pan with 6 foil or paper liners.

Cupcakes:

  1. 1 of 3 In a bowl, whisk flour, baking powder, baking soda, allspice, ginger, salt.
  2. 2 of 3 In a large bowl, beat together maple syrup and half the milk. Beat in flour mixture and shortening until blended; 4 minutes. Beat in eggs and remaining milk until smooth. Stir in carrots and pineapple.
  3. 3 of 3 Divide batter evenly among prepared cupcake liners, 2/3 cup batter in each. Bake at 350 degrees F for 28 minutes, or until lightly browned. Remove from pan; cool on rack.

Frosting:

  1. 1 of 1 In a medium-size bowl, beat together cream cheese and butter. Beat in sugar until smooth. Place 2/3 cup frosting in a bowl; tint with food coloring. Transfer to a pastry bag fitted with a small round tip. Spread white frosting over cakes. Pipe a spiral on top of cakes with tinted icing. Starting in center, draw a knife outward through spiral to create a spider-web.
Nutrition Information for Maple-Carrot Cupcakes
Servings Per Recipe:
Per Serving: 777 kcal cal., 573 mg sodium, 2 g fiber, 19 g sat. fat, 137 mg chol., 44 g Fat, total, 86 g carb., 9 g pro.
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Printed from FamilyCircle.com 09/21/2018