Carrot Cupcakes

So this is not real healthy (except for the carrots), but I made them for Easter dinner at my in-laws this past weekend and everyone loved them! So I will share...

Cupcake 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 eggs
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)

Frosting Ingredients: 
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Chopped walnuts, optional

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 inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Store in the refrigerator. 
Yield: 1-1/2 dozen.
*For my gluten free recipe, click here.