Maple Cucpcakes with Maple BUttercream

By MarieR

Ingredients

• Maple Cupcakes
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, room temperature
• 2/3 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup buttermilk
• 1/3 cup maple syrup
• Maple Buttercream
• 1/2 cup butter, room temperature
• 2 tbsp maple syrup, room temperature
• 2-3 tbsp milk, room temperature
• 2-3 cups confectioners’ sugar

Details

Servings 12
Preparation time 15mins
Cooking time 37mins

Preparation

Step 1

Maple Cupcakes
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in buttermilk and maple syrup. Gradually blend in the flour mixture, stirring only until batter is just combined and no streaks of dry ingredients remain.
Divide evenly into prepared muffin tin.
Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean.. Turn cupcakes out on to a wire rack to cool before frosting.

Maple Buttercream
Combine butter, maple syrup, milk and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth. Add remaining sugar in gradually until frosting is thick enough to spread easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.
Spread or pipe onto cooled cupcakes.