Zucchini-Carrot Cupcakes With Maple Cream Cheese Frosting

• 3 eggs
• 12 cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons garde b maple syrup
• 34 cup applesauce
• 1 14 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 12 tablespoons pumpkin pie spice
• 12 teaspoon salt
• 1 cup zucchini, grated and squeezed of all water
• 1 cup carrot, finely grated
• 12 cup golden raisin
• 12 cup walnuts, chopped
• 8 ounces cream cheese, softened
• 14 cup unsalted butter, room temp
• 12 cup grade b maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice

1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners (I double the liners up).
3. In one bowl, beat eggs then mix in orange juice, orange zest, maple syrup, and apple sauce.
4. Set aside.
5. In a medium sized bowl, sift together dry ingredients.
6. Add the egg mixture until well combined, but don't over mix.
7. Fold in zucchini, carrots, raisins and chopped nuts.
8. Fill cupcakes about 2/3 and bake for 21-22 minutes Do the toothpick test to make sure the middle is cooked through.
9. Let cool slightly and transfer to cooling rack.
10. FROSTING: beat cream and butter until smooth.
11. Add maple syrup, vanilla and spice.
12. Mix until well combined.
13. Top completely cooled cupcakes with a generous heap.
14. ENJOY!

eggs, orange juice, orange zest, maple syrup, applesauce, flour, baking powder, baking soda, pumpkin pie spice, salt, zucchini, carrot, golden raisin, walnuts, cream cheese, unsalted butter, maple syrup, vanilla, pumpkin pie spice

Taken from www.food.com/recipe/zucchini-carrot-cupcakes-with-maple-cream-cheese-frosting-519650 (may not work)