Carrot-Cake Cupcakes with Maple Cream Cheese Frosting

Top five reasons to make carrot cake cupcakes in the middle of the night:

1. You've just finished studying three weeks worth of Investments for the whole day.
2. A bag of neglected carrots in the fridge. 
3. Over-active mind which is always clouded with confusing thoughts. 
4. You've had two cups of skinny lattes. And you don't feel skinny.
5. No idea what to bring for a potluck this coming Thursday. :/

Most people (mainly me) have this misconception into thinking that 3 cups of carrots stuffed into a batch of cupcakes is good for you. It's very true. ;)

Cinnamon!

Cinammon totally floats my boat. Recipe asked for 2 teaspoons; I included 4 teaspoons.

Three cups of grated carrots. That's a LOT of carrots.

'Chopped' walnuts: more like me taking a can of pineapple and smashing walnuts into smithereens.

When you want to bake, you've got to deal with the dirty dishes. I'm still trying to find my way around this.

Letting the fresh-out-of-the-oven cakes cool.

Use some maple syrup for the cream cheese frosting. Found it stashed at the back of the cupboard.

Yay, I'm super doo-wop  happy that the icing was the perfect consistency. Knowing my track record with runny icings and icings that are so sweet that it could make your eyes roll to the back of your head... I wasn't expecting much. :)

Pictures were taken during the day, hence different lighting as above. :)

GROWLLLLL. 

Today is such a blue day. :( I've been thinking way way way too much for my liking and it's really hard for me to concentrate without those thoughts coming across my mind. :(((

Someone provide me some good distractions please.