Carrot Cake Cupcakes with a Maple Cream Cheese Frosting

>Cupcakes: 1 cup all purpose flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/4 tsp ground nutmeg (I used freshly grated) 1/2 tsp ground ginger 1 cup white sugar 1/2 cup applesauce, unsweetened 1 tsp vanilla extract 2 tbsp (1/8 cup) canola oil 2 large eggs, room temp. 1 1/2 cups peeled, grated carrots 1/2 cup coarsely chopped walnuts, optional -Note: If you want to add raisins: Add the amount of raisins (1/2 cup or so) you want in a small bowl and add in boiling water until it covered the raisins,soak for 15 minutes before draining, and patting dry before adding into the batter. I prefer golden raisins. 1. Preheat oven to 350F and line a regular size muffin pan with paper liners. 2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. 3. In a separate bowl, mix together the sugar, applesauce, and canola oil. Add the eggs and vanilla. Then add the flour mixture, beating just until everything comes together. 4. Add the grated carrots and chopped nuts and fold to evenly distribute all the ingredients. Add the batter to the prepared muffin pan, filling each 3/4 full. 5. Bake the cupcakes for 15-18 minutes (mine were done right at 17 minutes), or until a tester inserted into the center of a cupcake comes out clean. 6. Cool completely on a cooling rack before frosting them. >Maple Cream Cheese Frosting: enough for 12 cupcakes 1- 8 oz package cream cheese, room temperature 1/2 stick butter, room temperature 3-4 tbsp pure maple syrup 1 cups confectioner's sugar In a stand mixer beat together the cream cheese, unsalted butter and maple syrup until completely smooth. Slowly add the powdered sugar in until smooth and fluffy. Chill the frosting in the fridge for 30 minutes or so before frosting. Frost the cupcakes by spreading the frosting over the top using a spoon, spatula, or use a piping bag to decorate. Source: http://curiouscountrycook.blogspot.gr/