Carrot Cupcakes with Maple Cream Cheese Frosting

I found this recipe on a blog I follow called, Happy Healthy Mama. I absolutely love this recipe! It's so great to be able to make healthy cupcakes with no refined sugar! David, Chris, and I all love them. Enjoy!

Ingredients:

For the cupcakes:
1 1/2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
2 eggs
2/3 cups unsweetened applesauce
1/3 cup maple syrup
2 teaspoons pure vanilla extract
1/4 cup crushed pineapple, drained
2 cups shredded carrots

For the frosting:
8 ounces cream cheese, at room temperature
4 tablespoons maple syrup
1 teaspoon pure vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Line muffin tins with paper liners and spray with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla. Stir in the pineapple and carrots.

Combine the wet and the dry ingredients and stir until mixture is smooth.

Spoon approximately 1/3 cup of the batter into each muffin liner. Bake for 22-25 minutes, until a toothpick comes out clean. Allow to cool on a rack before frosting.

While cupcakes are cooling, prepare the frosting:

In a medium bowl, beat together the cream cheese, maple syrup, vanilla, and cinnamon until smooth and whipped.

Frost the cupcakes and enjoy!