Carrot Cupcakes with Maple Frosting

CARROT CUPCAKES

1. Preheat the oven to 350°F. Line a muffin pan with 12 large paper liners, then set aside.
2. Grate the carrots on the largest holes of a box grater into a medium bowl. You’ll need 1 ½ cups grated carrots. Add 1 tablespoonful of the flour to the carrots and toss well. Set aside.
3. In a medium bowl, whisk together the remaining flour, the cinnamon, baking powder, nutmeg, salt, and baking soda. Set aside.
4. In a large bowl and using an electric mixer, beat the butter with both sugars until pale and fluffy.
5. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
6. Using a wooden spoon or spatula, add the flour mixture to the sugar mixture in three separate additions, stirring well after each addition, until well combined. Stir in the grated carrots.
7. Fill the paper liners about two-thirds full with batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, about 20 minutes.
8. Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)

MAPLE FROSTING

9. For the frosting, in a medium bowl and using an electric mixer, beat together the cream cheese and butter until pale and fluffy.
10. Beat in the icing sugar, 1 cup at a time, until the frosting is smooth and fluffy. Beat in the maple syrup.
11. Using an offset spatula or a piping bag, swirl the frosting on top of the cupcakes, then sprinkle with cinnamon. (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)