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Maple Carrot Cupcakes

I COME from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. This recipe is handed down from Grandmom and is always requested at special gatherings. -Lisa Ann DiNunzio, Vineland, New Jersey

18 ServingsPrep: 15 min. Bake: 20 min. + cooling

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 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
1/4 cup maple syrup
1 teaspoon vanilla extract
Chopped walnuts, optional

Directions

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 greased or paper-lined muffin cups two-thirds full. Bake at
350° for 20-25 minutes or until a toothpick inserted near 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

2 of 2

Maple Carrot Cupcakes (continued)

Directions (continued)

a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts
if desired. Store in the refrigerator. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 327 calories, 20 g fat (6 g saturated fat), 68 mg cholesterol, 243 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.