When it comes to carrot cake I think you either love it or hate it. If you love it you will totally be in love with these cute whole wheat carrot cupcakes.
When I told my husband that I was featuring carrots this month he asked if I was going to make carrot cake. Truth be told I really don’t enjoy cake, not even on my birthday. Cupcakes are slightly more enjoyable and for the dietitian in me more controlled as far as portions. When I told him that I would share a carrot cupcake recipe he thought I was kidding. Remember all foods fit within moderation. For this recipe though I tried to use as many real ingredients as possible.
There was no question that I was going to used whole wheat flour. I recently found out about Castle Valley Mill located in Doylestown. Apparently I have been driving past the Mill for the last 4 years on my many trips into Doylestown and never noticed it. What kind of foodie am I?
Castle Valley Mill produces stone ground flours, meals, and grain mixes processed on authentic stone buhr mills. Vitamins and nutrients are preserved and their products contain no preservatives. Their flours need to be kept in the freezer in order to preserve them. I’m surprised Scott has not noticed the bag of flour in our freezer. I am waiting for him to ask why it’s in there!
You can not get flour that is any more “real” than this. Just look at the flour! This is nothing like I have seen or used before. I am never going back! I can’t wait until Castle Valley Mill has a tour, so I can see the process in person. Oh the things that excite me…
The carrot cupcake recipe includes whole wheat flour, butter, and pure maple syrup. I have been trying to make a conscious effort to used less vegetable oils and granulated sugars. The frosting however is the traditional cream cheese frosting, which does contain powdered sugar. I still have to figure out an alternative to that.
Whole Wheat Carrot Cupcakes
- 11/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup melted butter
- 3/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups shredded carrot
- 1/2 cup chopped walnuts
- Preheat oven to 375 degrees F.
- In a mixing bowl combine butter and maple syrup.
- Let butter cool for a few minutes.
- Add in two eggs.
- Add vanilla.
- Stir in carrot.
- In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add in dry mixture in small batches.
- Mix until combined.
- Stir in walnuts.
- Pour batter into lined muffin cups.
- Bake for 20 minutes until a cake tester inserted into the center of a cupcake comes clean.