Maple Carrot Cupcakes

ontario.ca

Janet Sharratt

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) ground cinnamon

1 tsp (5 mL) baking soda

½ tsp (2 mL) ground nutmeg

¼ tsp (1 mL) salt

2 Ontario Eggs

¾ cup (175 mL) vegetable oil

½ cup (125 mL) Ontario Maple Syrup

⅓ cup (75 mL) packed brown sugar

1 tsp (5 mL) vanilla

1-½ cups (375 mL) grated Ontario Carrots

subheading: Icing:

4 oz (125 g) cream cheese, softened

3 tbsp (45 mL) Ontario Maple Syrup

2 tbsp (25 mL) butter, at room temperature

½ tsp (2 mL) vanilla

2 cups (500 mL) icing sugar

Directions at ontario.ca

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