Maple Carrot Cupcakes
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Chopped walnuts, optional
1/2 teaspoon salt
1 cup vegetable oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)
SERVINGS 18 METHOD Baked PREP 15 min.
COOK 20 min. TOTAL 35 min.
DIRECTIONS 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.
Yield: 1-1/2 dozen.
NUTRITIONAL INFO Nutrition Facts: 1 serving (1 each) equals 327 calories,
20 g fat (6 g saturated fat), 68 mg cholesterol, 243 mg sodium, 33 g
carbohydrate, 1 g fiber, 4 g protein.