Pumpkin Carrot Cupcakes

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

3/4 cup brown sugar
1/2 cup butter, softened
2 eggs, room temperature
1 cup pure pumpkin puree
1/2 cup maple syrup
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup shredded carrot

Maple Cream Cheese Frosting
4 ozs softened cream cheese
1/2 cup softened butter
2 tbsp maple syrup
1/2 cup light brown sugar
1 2/3 cups powdered sugar

Preheat oven to 350F. Line muffin tin with 18 cupcake liners. Cream sugar and butter. Add 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 carrot. Scoop batter into cupcake liners, filling about 3/4 full. Bake for 20 minutes or until an inserted toothpick comes out clean.
Maple Cream Cheese Frosting: Beat all ingredients together until smooth. Allow several minutes for the brown sugar to dissolve completely. Check for graininess, then continue beating as necessary. Let cupcakes cool completely before frosting. Store frosted cupcakes in fridge.