Maple Carrot Cupcakes
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Maple Carrot Cupcakes
Cupcakes-
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)
Frosting-
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional
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.
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. For frosting, combine the cream cheese, butter, sugar, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator. (Makes 18-24 cupcakes)
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. For frosting, combine the cream cheese, butter, sugar, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator. (Makes 18-24 cupcakes)
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