GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., 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 to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
MAPLE CUPCAKES
Maple cupcakes with maple cream cheese frosting are an easy dessert you'll serve all through fall!
Provided by Kelsie
Categories Dessert
Time 56m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
- Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
- Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
- Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
- Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
- Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.
- Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 4 1/2 cups of powdered sugar, 1 tablespoon of milk and the maple flavor and salt.
- Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable (or pipe-ablconsistency.
- Frost your cooled cupcakes as desired and serve.
- Uneaten cupcakes can be stored in the fridge, loosely covered, for up to 2 days (but they're best the day they're made). You can also store them in the freezer, tightly wrapped, for up to 3 months.
MAPLE CUPCAKES
I came up with this maple cupcake recipe a couple of years ago. They taste great and are not too sweet!
Provided by Adorian Yvonne
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Beat maple syrup and margarine together in a large bowl until well mixed and creamy. Mix in egg until combined.
- Combine all-purpose and whole wheat flours, baking powder, nutmeg, salt, and ginger in a small bowl. Add dry ingredients to the wet ingredients in batches, alternating with the milk, beating batter briefly after each addition. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 97 calories, Carbohydrate 17 g, Cholesterol 8.2 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 126.5 mg, Sugar 8.1 g
GINGERED MAPLE CUPCAKES
Another recipe that I got online. This one is also very good!
Provided by Sandy Munn
Categories Cakes
Time 45m
Number Of Ingredients 22
Steps:
- 1. Cream the butter and brown sugar until light and fluffy. Beat in the eggs. Beat in the syrup, and the vanilla. Combine the flour, baking powder, ginger, salt, and baking soda; and add to the creamed mixture, alternately with the milk, beating well after each addition. Stir in the pecans. Bake at 350 degrees for 20-25 minutes. Cool.
- 2. FROSTING: Meanwhile cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in the syrup and the vanilla. Gradually beat in the powdered sugar until smooth. Refrigerate for 1 hour. Frost the cooled cupcakes, and top each with a pecan half.
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