Maple Carrot Cupcakes
CATEGORIES
INGREDIENTS
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Chopped walnuts, optional
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup maple syrup
  • 3 cups grated carrots (about 6 medium)
DIRECTIONS
  1. SERVINGS 18 METHOD Baked PREP 15 min.
  2. COOK 20 min. TOTAL 35 min.
  3. DIRECTIONS In a large bowl, combine the first six ingredients. In another
  4. bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened.
  5. Fold in carrots.
  6. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for
  7. 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before
  8. removing from pans to wire racks.
  9. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing
  10. bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.
  11. Yield: 1-1/2 dozen.
  12. NUTRITIONAL INFO Nutrition Facts: 1 serving (1 each) equals 327 calories,
  13. 20 g fat (6 g saturated fat), 68 mg cholesterol, 243 mg sodium, 33 g
  14. carbohydrate, 1 g fiber, 4 g protein.