Maple Cupcakes With Spiced Buttercream Recipe

Name: Maple Cupcakes With Spiced Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 pinch Salt; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1 stick Unsalted Butter; 1/2 cups Brown Sugar; 2 whole Large Eggs; 1 cup Maple Syrup; 2 teaspoons Vanilla Extract; 1/2 cups Buttermilk; FOR THE BUTTERCREAM:; 1/2 cups Butter; 1 teaspoon Vanilla Extract; 1 pinch Salt; 3 cups Confectioners Sugar; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1/2 teaspoons Ground Ginger; 2 Tablespoons Milk

Servings: persons

FOR THE CUPCAKES:
2-1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 pinch Salt
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1 stick Unsalted Butter
1/2 cups Brown Sugar
2 whole Large Eggs
1 cup Maple Syrup
2 teaspoons Vanilla Extract
1/2 cups Buttermilk
FOR THE BUTTERCREAM:
1/2 cups Butter
1 teaspoon Vanilla Extract
1 pinch Salt
3 cups Confectioners Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoons Ground Ginger
2 Tablespoons Milk

1
Preheat oven to 350 degrees F. Line a muffin pan (or two-recipe makes about 18 muffins) with paper liners and spray the liners with cooking spray.
2
Sift together the flour, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3
In a large mixing bowl, beat together the butter and sugar until fluffy. Add the eggs, syrup and vanilla. Whisk in the flour mixture a little at a time, alternating with the buttermilk.
4
Fill the lined muffin cups about 2/3 full and bake for about 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cool completely before frosting.
5
For the frosting, beat the butter until it becomes fluffy. Add the vanilla, salt, sugar, cinnamon, nutmeg and ginger until it becomes creamy. If needed, add the milk a little at a time, beating after each addition. Add the milk just a bit at a time so it doesn't become too runny. Ice cupcakes once completely cooled.
6
I adapted this recipe from The Fresh Fridge.

1726

kcal

Calories

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/2 cups All-purpose Flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Maple Cupcakes With Spiced Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Cupcakes With Spiced Buttercream

How did you like this recipe?

Frequently Asked Questions