Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

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Maple Carrot Cupcakes cont.

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.

Yield: 1-1/2 dozen.