Maple Carrot 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 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Maple Carrot Cupcakes cont. 1/4 cup maple syrup 1 teaspoon vanilla extract Chopped 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 greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Maple Carrot Cupcakes Yield: 1-1/2 dozen. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008