Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 cup Carrot
  • 1 cup Pumpkin puree, pure

• Refrigerated

  • 2 Eggs

• Condiments

  • 5/8 cup Maple syrup

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cup Brown sugar, light
  • 1/8 tsp Maple extract
  • 1 2/3 cups Powdered sugar
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter
  • 4 oz Cream cheese

Found on momontimeout.com

Description

Ingredients

• ¾ cup light brown sugar
• ½ cup butter, softened
• 2 eggs, room temperature
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• ½ cup maple syrup (real maple syrup)
• 2½ cups all purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup shredded carrot
• 4 oz softened cream cheese
• ½ cup softened butter
• 2 Tbls maple syrup
• ½ cup light brown sugar
• ⅛ tsp maple extract (optional)
• 1⅔ cups powdered sugar

Directions

• Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
• Cream brown sugar and butter together in mixer.
• Add in eggs, one a time, beating until fully combined.
• Mix in pumpkin and maple syrup.
• In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Gradually add dry mixture to wet mixture, stirring just until combined.
• Stir in shredded carrots.
• Scoop batter into cupcake liners, filling about ¾ full.
• Bake for 20 minutes or until an inserted toothpick comes out clean. Makes 18 cupcakes
• While the cupcakes are baking, prepare the frosting.
• Beat all ingredients together until smooth. Allow several minutes for the brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
• Let cupcakes cool completely before frosting. Store frosted cupcakes in fridge for a firmer frosting.