Maple Cupcakes

By Cheryl SlocumPublished: Aug 1, 2012

Jump to recipe

Dasha Wright Ewing

Yields:

18 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Cal/Serv:

222

A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes. Tip: Use a 2-ounce ice cream scoop to dish out batter.

Advertisement - Continue Reading Below

Ingredients

2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground ginger
1 stick unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cups maple syrup
2 tsp. vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans, finely chopped
Maple-Butter Frosting

Directions

1. Step 1Heat oven to 350°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.