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, room temperature
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional
1. Preheat oven to 350°. In a large bowl, combine the first 6 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 for 20 to 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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
Nutrition Facts
1 cupcake: 327 calories, 20g fat (6g saturated fat), 68mg cholesterol, 243mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein.