MAPLE CARROT CUPCAKES

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:

1. 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.
2. 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.
3. 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.