Maple Carrot Cupcakes

Name: Maple Carrot Cupcakes
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 large eggs; 1 cup canola oil; 1/2 cup maple syrup; 3 cups grated carrots (about 6 medium); 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 1/4 cup maple syrup; 1 teaspoon vanilla extract; Walnuts, optional

15 ingredients

3 steps

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 large eggs
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional

Directions

1

In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
2

Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3

For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.