Maple syrup carrot cupcakes

Another score from carrottopmom. The recipe is easy as it boasts, and the carrot cake is moist which is the way i like my carrot cake. I would however revert to her cream cheese frosting from the red velvet cupcake recipe. That one seems to have a tang, this one is a little too sweet for me.

Cupcake Ingredients

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 cup vegetable oil (or 1/2 cup half applesauce, 1/2 cup oil)
• 1/2 cup maple syrup
• 3 cups grated carrots

1. In a small bowl, combine the first six ingredients. In a large 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.
2. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Frosting Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup maple syrup
• 1/2 teaspoon maple extract or flavoring
• 2 teaspoons Pure Vanilla Extract
• 1 (16 ounce) box confectioners’ sugar

1. Beat cream cheese, and softened butter until light and fluffy. Add syrup and extracts.
2. Gradually beat in confectioners’ sugar until smooth.
3. Spread frosting on completely cooled cupcakes.