Carrot Cupcakes with Maple Cream Cheese Frosting

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 large egg, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup (packed) dark brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups peeled and coarsely grated BCfresh Carrots

Cream Cheese Icing

• 8 oz cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1 tsp maple extract
• 1/8 tsp kosher salt
• 3 1/2 cups icing sugar

1. Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
2. Whisk flour with cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a medium bowl.
3. Whisk egg, buttermilk, oil, sugars and vanilla extract in a large bowl. Fold in flour-mixture until just combined, then stir in carrots.
4. Divide batter between cups. Bake until a toothpick inserted into the centre of the cupcake comes out clean, about 25 minutes. Let cool in pan for 10 minutes, then remove to a cooling rack.
5. Meanwhile, beat cream cheese, butter, maple extract and salt with an electric mixer until smooth. Stir in powdered sugar until frosting has thickened. Spread or pipe frosting over cooled cupcakes.