Maple Carrot Cupcakes

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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.

Original recipe

 

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)

 

  1. 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.
  2. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat together eggs, oil, and maple syrup.
  4. Stir egg mixture into dry ingredients just until moistened.
  5. Fold in carrots.
  6. 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.
  7. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
  8. Cool in pans for 5 minutes, then remove cupcakes and finish cooling on wire racks.
  9. Store, covered, at room temperature for up to 5 days.
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