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“A good cupcake recipe that can be adapted organic, paleo, or gluten free.”
READY IN:
45mins
SERVES:
12
YIELD:
12 Cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt. In medium bowl, whisk together eggs, oil, maple syrup, brown sugar and vanilla until smooth; pour over flour mixture. Add carrots and stir just stir just until moistened. Spoon into paper lined or greased muffin cups.
  2. Bake in 350 F oven for 18 - 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
  3. Icing: In medium bowl, using electric mixer, beat cream cheese, maple syrup, butter and vanilla until smooth. Beat in icing sugar. Spread over cupcakes.

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