For the cupcakes:
2 cups (473 mL) all-purpose flour
1 teaspoon (4.9 ml) baking powder
1 teaspoon (4.9 ml) baking soda
2 teaspoons (9.9 ml) cinnamon
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.2 ml) ground cloves
4 large eggs
1 ½ cups (354.8 mL) Splenda® Stevia Sweetener Jar
¼ cup (59.1 mL) sour cream
¼ cup (59.1 mL) unsweetened applesauce
1 teaspoon (4.9 ml) vanilla extract
2 cups (473 mL) shredded carrots
1 cup (236.5 mL) chopped pecans
For the maple frosting:
1 cup (236.5 mL) reduced fat frozen whipped topping, thawed
2 ounces light cream cheese
4 teaspoons (19.7 ml) 2% reduced fat milk
¼ teaspoon (1.2 ml) maple extract
½ teaspoon (2.5 ml) Splenda® Stevia Liquid Sweetener
6 teaspoons (29.6 ml) cornstarch
