Categories: Cupcakes, Dessert

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 3 cups grated carrots (about 6 medium)
• FROSTING
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• chopped walnuts (optional)

Directions

1. In a large bowl, combine the first six ingredients.

2. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened.

3. Fold in carrots.

4. Fill greased or paper-lined muffin cups two-thirds full.

5. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes before removing from pans to wire racks.

7. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth.

8. Frost cooled cupcakes.

9. Sprinkle with nuts if desired.

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