CREDIT TO (TASTE OF HOME) AND RECIPE BY:
Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Total Time
Prep: 15 min. Bake: 20 min. + cooling
Makes
1-1/2 dozen
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 large eggs, room temperature
- 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
- Walnuts, optional
Directions:
- 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.
Nutrition Facts
1 cupcake: 327 calories, 20g fat (6g saturated fat), 68mg cholesterol, 243mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein.