Maple Carrot Cupcakes Recipe

Ingredients

2 cups all-purpose flour1 cup sugar1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt4 large eggs, room temperature1 cup canola oil1/2 cup maple syrup3 cups grated carrots (about 6 medium)FROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1/4 cup maple syrup1 teaspoon vanilla extractWalnuts, optional

Preparation

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.

Fill 18 greased or paper-lined muffin cups two-thirds full. Bake 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.

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.