Buttermilk Cupcakes with Maple Frosting

By MarieR

Taste of the South Magazine, September/October 2013

Ingredients

• Maple Frosting Ingredients:
• 18 (for 18 cupcakes)
• 2 2 2 cups cake flour
• 1 1 1 cup sugar
• 1 1 1 tsp baking powder
• 1/2 1/2 1/2 tsp salt
• 2 2 2 large eggs, lightly beaten
• 1 1 1 cup whole buttermilk
• 1/2 1/2 1/2 cup canola oil (I substituted with vegetable oil)
• 2 2 2 tsp vanilla extract
• 1/2 1/2 1/2 cup unsalted butter
• 1/2 1/2 1/2 cup firmly packed light brown sugar
• 1/3 1/3 1/3 cup maple syrup
• 3 3 3 cups confectioners sugar
• 2 2 2 tablespoon buttermilk
• 1/2 1/2 1/2 teaspoon vanilla extract
• Chopped pecans for garnish (optional)
• Directions:

Preparation

Step 1

Preheat your oven to 350 degrees. Line muffin cups with liners or you can do what I did and grease muffin tin with Crisco and not use the liners. Set aside. In a large bowl whisk together flour, sugar, baking powder, salt and baking soda. Make a well in the center of the dry ingredients and add the eggs stirring to combine. Gradually add the buttermilk and oil, stirring until combined. Stir in vanilla then beat at medium speed with an electric mixer until batter is smooth, about 2 minutes. Fill the prepared muffin cups 3/4 full of the batter and bake until pick inserted comes out clean, approx 18-20 minutes. Cool, then make frosting and frost.