Maple Cupcakes Recipes

MAPLE CUPCAKES

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.

YUMMY MAPLE BACON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
• Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.

MAPLE CUPCAKES

Steps:

• Preheat oven to 180 °C (350 °F).
• Using an electric mixer, mix butter and maple sugar. Incorporate eggs one at a time, then set aside.
• In a bowl, sift the dry ingredients (flour, baking powder and salt), then gradually add to butter mix, alternating with milk. Beat until dough has a smooth consistency.
• Line a muffin mold with paper cups, fill with batter and bake 25 to 30 minutes. Leave to cool before icing and decorating.
• In a bowl, combine all the ingredient except colouring. Using an electric mixer, beat until creamy and smooth. Add colouring if using, then frost cupcakes.

MAPLE CUPCAKES

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.

MAPLE CUPCAKES

Steps:

• Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
• Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
• Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
• Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
• Fold in walnuts.
• Fill 12 cupcake liners two-thirds full.
• Bake at 350 degress for 20-22 minutes.
• Cool completely before frosting.