Carrot Cake Cupcakes with Maple Cream Cheese Frosting

Holey Moley!  We got a full blown snow storm!  I’m guessing we got around 2-3 ft? More than I’ve ever seen!  It’s still going strong!

So as I mentioned before, I am baking for a faculty/student mixer today.

I carefully chose a recipe I had made in the past…

Enter carrots:

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

adapted from Smitten Kitchen’s Carrot Cake with Maple Cream Cheese Frosting

2 cups flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 cups sugar
1 1/4 cup canola oil
4 large eggs
2 tsp vanilla extract
3 cups grated carrots
1 cup walnuts (optional)

Preheat your oven to 350 degrees.

Combine all the dry ingredients in a medium bowl.  Combine went ingredients in a larger bowl (mix in one egg at a time).  Add the dry ingredients to the wet ingredients.  Mix together.  Stir in the grated carrots and walnuts.

Line your cupcake pan.  Fill about half way.  DO NOT over fill!  This is what happens:

I overfiled my first dozen and they got terribly messed up!  I ended up having to make another half batch to make up for the mess ups.  I just knew these cupcakes were jinxed!! Oh well.  Turned out fine in the end!

Bake for about 20-22 minutes depending on the strength of your oven.

For the frosting….

Maple Cream Cheese Frosting

16oz of cream cheese (I used reduced fat)
1 stick of butter, softened (I left it out over night, it’ll be fine)
1/4 cup maple syrup
4 cups of powdered sugar

With a hand mixer, cream together the cream cheese and butter, add the maple syrup and mix some more.  Gradually add the powdered sugar.  Chill in the fridge for about half an hour.  Spread on cooled cupcakes for carroty/mapley deliciousness!!

Off to class!  Have a wonderful day!!