Thursday, March 31, 2011

Carrot Cupcakes with Maple Cream Cheese Frosting

Carrot Cupcakes:
4 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
8 large eggs
2 cups granulated white sugar
2 cups canola or vegetable oil
4 cups finely grated raw carrots
1 cup grated apple(approximately 2 large)
1 cup crushed pineapple, drained
1/2 cup pecans or walnuts, coarsely chopped
1 cup raisins or currants(optional)

Preheat oven to 350 degrees.  Combine wet ingredients in one bowl and dry ingredients in another, fold gently together until just combined.  Fill muffin cups 3/4 full, bake for 20 minutes.

Adapted from Joy of Baking.  Theirs was sadly lacking pineapple.

For frosting:

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
1 tsp maple flavoring

In a mixer beat all the ingredients on medium until fluffy.

Note: If you don't have maple syrup you could use milk instead and just add extra maple flavoring.

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