Carrot Cupcakes with Maple Buttercream Frosting


For the cupcakes:

1 cup buckwheat flour*

1 cup oat flour*

2 tsp baking powder

1 tsp nutmeg

1-2 tsp ginger

2 eggs

1 cup buttermilk

1 cup applesauce

1 ½ cups shredded carrots (3-4 carrots)

1/3 cup maple syrup


For the frosting:

2 sticks butter

1/2 cup maple syrup (still tastes good if you want to use a little less)

3/4 cup powdered sugar (confectioners’ sugar or if you like me and use sucanat – just grind it into a powder with your coffee grinder)

½ cup ricotta

½ cup whipping cream or heavy cream


Prep your frosting first so that you can put it in the fridge while you’re making the cupcakes.

Use a beater or your fancy stand up mixer if ya got one. Make sure the butter is soft – room temperature, beat it, and then add your other ingredients. Mix until smooth.


For the cupcakes: Set your oven to 350. Mix your dry ingredients, followed by the wet. Place your cupcake papers in the cupcake tray and spoon in your batter. Bake for 15-20 minutes (until you can stick a toothpick or knife into the cupcakes and it comes out clean).

*You can use regular all-purpose flour for this, but I would halve the baking powder.