MAPLE-GLAZED CARROT CUPCAKES

SERVES 18 CUPCAKES

FOR THE CUPCAKES

2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1 cup carrot or orange juice

1⁄2 cup canola oil

1 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

2 cups peeled, grated carrots (about 3 large carrots)

1 cup raisins

FOR THE GLAZE

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 460kcal
Fat: 20.9g (3.8g S.Fat)
Carbs: 63.2g
Protein: 4.9g
Sugar: 28.3g
Sodium: 165mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, combine the carrot or orange juice, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the carrots and raisins gently.

Fill about two-thirds of the cupcake liners with batter. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the glaze:

In a medium mixing bowl, combine powdered sugar, maple syrup, and 1 tbsp water at a time, whisking until smooth.

To assemble the cupcakes: Drizzle the glaze over the tops of the cupcakes. Allow to cool before serving.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cup cakes and glaze them.