Maple Magic Carrot Cupcakes Recipe
Prep time: 25 Mins
Cook time: 22 Mins
Yields: 15-18 Cupcakes
Why bake the usual vanilla and chocolate cupcakes? Give these maple carrot cupcakes a shot for your next special occasion and be prepared to get a lot of recipe requests.
Dry Ingredients:
Wet Ingredients:
Substitutes:
Instructions
  1. Preheat oven to 350F/180C for 15 min. Line muffin tin with paper liners or lightly grease it with non-stick cooking spray.
  2. In a large bowl stir together all the dry ingredients except carrots; set aside.
  3. In another medium bowl combine together the wet ingredients.
  4. Stir the wet mix into the dry mix until just combined.
  5. Fold in the carrots.
  6. Fill the prepared muffin cups 2/3rds full and bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Mine was done in 22 minutes.
  7. Cool the cupcakes in the pan before moving it to the wire rack to cool completely.
  8. Frost it with your favorite cream cheese frosting and top it with chopped walnuts too make it look extra good.
My Notes:
  1. The original recipe used 1 cup of sugar plus the 1/2 cup of maple syrup. I reduced the quantity of sugar to 3/4th of a cup. The cupcakes were mildly sweet without the frosting and not too sweet with the frosting.
  2. cup of oil was used in the original recipe. I have replaced half of it with unsweetened applesauce.
  3. I have substituted silken tofu and yogurt for 4 eggs used in the original recipe.
  4. I used a different muffin pan which I bought from IKEA. At first I thought it was a smaller cup but was surprised to see that it held a little more batter than the usual muffin cups. I think that's the reason I just got 16 muffins, whereas the original recipe is for 18 muffins.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/maple-magic-carrot-cupcakes-recipe/