After sampling a Maple Cupcake last Sunday I couldn’t resist trying my own version! I use pure maple syrup in many of my baked goods and always enjoy finding new recipes to use it on. It not only is a natural sweetener but also has a rich taste that can’t be matched. Along with the pure maple a bit of ginger gives these muffins a unique and delicious flavor!
Original Recipe Yields approximately 18 dainty cupcakes
- 2 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground ginger
- 1 stick butter, softened
- 1/2 cup light-brown sugar
- 2 large eggs
- 1 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup pecans, finely chopped
- Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 14-16 minutes(watch carefully! My batch cooked extremely fast.) Cool completely.
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2/3 cup dark-brown sugar
- 1/4 tsp salt
- 3/4 cup maple syrup
- 3/4 tsp vanilla extract
- 1 cup confectioners’ sugar
- Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners’ sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.
- Generously ice each cupcake and sprinkle with pecans.
- Fix a large pot of coffee, grab a maple cupcake and Enjoy!
“How sweet are your words unto my taste! yea, sweeter than honey to my mouth!”