These maple carrot cupcakes taste like tender, fluffy carrot cake in muffin form. If you fill the muffin cups all the way to the top with gluten-free batter, you’ll even get fat, domed cupcakes. Because of the amount of oil, they’re moist and keep well.
Maple Carrot Cupcakes
Adapted from Taste of Home
Yield: 16 gluten-free cupcakes, 18 normal cupcakes
- 2 cups gluten-free OR all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup canola oil
- 1/2 cup maple syrup
- 3 cups grated carrots (about 6 medium)
- Center a rack in the oven and preheat to 350ºF. Line muffin tins with 16 (if using gluten-free flour) or 18 (if using all-purpose flour) paper cups.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together eggs, oil, and maple syrup.
- Stir egg mixture into dry ingredients just until moistened.
- Fold in carrots.
- If using gluten-free flour, fill 16 muffin cups all the way to the top. If using all-purpose flour, fill 18 muffin cups two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in pans for 5 minutes, then remove cupcakes and finish cooling on wire racks.
- Store, covered, at room temperature for up to 5 days.