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1
Preheat oven to 375F.
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2
Line standard and mini muffin tins with paper liners.
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3
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
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4
In another bowl, whisk together maple syrup, molasses, oil, vinegar, and egg yolks until smooth.
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5
Add to flour mixture, and whisk until combined.
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6
Stir in carrots.
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7
Divide batter evenly among lined cups, filling each three-quarters full.
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8
Bake, rotating tins halfway through, until dark golden brown and a cake tester inserted in centers comes out clean, 10 to 12 minutes for mini, about 18 minutes for standard.
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9
Transfer tins to wire racks to cool completely before removing cupcakes.
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10
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers.
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11
To finish, fill a pastry bag fitted with a small plain tip (#7) with frosting.
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12
Starting in the center and working out in circles, pipe dots all over larger cupcakes to cover.
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13
Pipe a dot in center of each mini cupcake, then top with a carrot chip.
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14
Serve immediately.
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15
With an electric mixer on medium-high speed, beat cream cheese until fluffy.
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16
Add maple syrup, and beat until combined.
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17
Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.
