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Gingered Maple Cupcakes Recipe

  • 18servings
  • 40minutes
  • 425calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup packed brown sugar

  3. 2 eggs

  4. 1-1/4 cups maple syrup

  5. 2 teaspoons vanilla extract

  6. 2-1/2 cups all-purpose flour

  7. 2 teaspoons baking powder

  8. 3/4 teaspoon ground ginger

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon baking soda

  11. 1/2 cup 2% milk

  12. 1/2 cup finely chopped pecans

  13. FROSTING:

  14. 1 cup butter, softened

  15. 1 package (3 ounces) cream cheese, softened

  16. 2/3 cup packed brown sugar

  17. 1/4 teaspoon salt

  18. 1/2 cup maple syrup

  19. 3/4 teaspoon vanilla extract

  20. 1-1/2 cups confectioners' sugar

  21. 18 pecan halves

Instructions Jump to Ingredients ↑

  1. Gingered Maple Cupcakes Recipe photo by Taste of Home 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 near 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. Yield: 1-1/2 dozen.

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