Maple Cupcakes

By lindybug

Ingredients

• Maple Butter Frosting:
• 2 1/2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3/4 teaspoon(s) ground ginger
• 1 stick(s) unsalted butter, softened
• 1/2 cup(s) light-brown sugar
• 2 large eggs
• 1 1/4 cup(s) maple syrup
• 2 teaspoon(s) vanilla extract
• 1/2 cup(s) buttermilk
• 1/2 cup(s) walnuts or pecans, finely chopped
• 1 cup(s) unsalted butter, softened
• 3 ounce(s) cream cheese, softened
• 2/3 cup(s) dark-brown sugar
• 1/4 teaspoon(s) salt
• 3/4 cup(s) maple syrup
• 3/4 teaspoon(s) vanilla extract
• 1 cup(s) confectioners' sugar

Details

Servings 18

Preparation

Step 1

1. 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.

2. 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 20 minutes. Cool completely. Ice with Maple-Butter Frosting.