Gingered Maple Cupcakes

  Desserts

Tickle your taste buds with creamy maple frosting topping delicious cupcakes. A woman from church brought these to a winter potluck. Now my husband and three children enjoy them often.

Gingered Maple Cupcakes

Average Rating: 4.25

TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/4 cups maple syrup
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup 2% milk
  • 1/2 cup finely chopped pecans

  • FROSTING:
  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • 18 pecan halves

Instructions

  • 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Beat in syrup and vanilla. Combine the flour, baking powder, ginger, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. Meanwhile, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Refrigerate for 1 hour.
  • 4. Frost cupcakes; top each with a pecan half. Store in the refrigerator.

Nutrition Facts

1 each: 425 calories, 20g fat (11g saturated fat), 71mg cholesterol, 348mg sodium, 59g carbohydrate (44g sugars, 1g fiber), 4g protein.

Tags