Carrot Cake Cupcakes

I just made the most moist, mouthwatering cupcakes ever. I am super impressed with myself. This was my second time making Carrot Cake Cupcakes and I must say this time was a hit. I kept seeing different recipes with coconut, pineapple, apple sauce, but I just wanted a pure carrot cake! I could do without all the other stuff...

Here's my recipe
2 cups Flour (whole or regular)
1 cup pure cane sugar
1 cup brown sugar
1 1/4 cup canola oil
4 eggs
1 teaspoon ginger
1 teaspoon nutmeg
2 teaspoons cinnamon
pinch of cloves
1 lb grated carrots
1 cup coarsley chopped walnuts (optional)
1 cup raisins (optional)

I mixed all dry ingredients, and oil together and then added in carrots and whisked in one egg at a time. Preheat oven to 350 degrees. Fold in walnuts and raisins. 

Bake 15-18 min.

I always eye everything... didn't measure.

For Maple Cream Cheese Frosting

1 stick unsalted butter
2 cups confectioners sugar
2 cream cheese packages (8 ounce)
1/3 cup pure maple syrup

whisk together

ENJOY!