Carrot Cupcakes With Maple Frosting

• 1/2 cup vegetable oil
• 3 None large eggs
• 1 1/4 cups self-raising flour
• 1 cup firmly packed light brown sugar
• 2 tsp all spice
• 4 cups coarsely grated carrot
• 3/4 cup coarsely chopped roasted pecans
• None None Maple Frosting
• 2 tbsp butter, softened
• 3 oz cream cheese, softened
• 2 tbsp pure maple syrup
• 1 2/3 cups powdered sugar
• 6 None roasted pecans halves

1. Preheat the oven to 350u0b0F. Line 16 holes of muffin pan with paper cases.
2. Stir the oil, eggs, sifted flour, sugar and all spice in a medium bowl until combined. Stir in the carrot and chopped nuts. Divide the mixture into the paper cases.
3. Bake the cakes for about 30 mins. Let the cakes stand in the pan for 5 mins before turning, top-side up, onto a wire rack to cool.
4. Meanwhile, to make the maple frosting, beat the butter, cream cheese and syrup into a small bowl with an electric mixer until light and fluffy. Gradually beat in the sifted powdered sugar until the frosting is spreadable.
5. Spread the frosting over the cupcakes and top each with a pecan half. Serve.

vegetable oil, eggs, flour, brown sugar, spice, carrot, pecans, maple frosting, butter, cream cheese, maple syrup, powdered sugar, pecans

Taken from recipes-plus.com/api/v2.0/recipes/29450 (may not work)