Vermont Maple Spice Cupcakes Recipe

Name: Vermont Maple Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 2 1/4 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons ground cinnamon; 3/4 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 cup butter, softened; 1/4 cup vegetable shortening; 1 1/2 cups packed brown sugar; 2 eggs; 1 cup sour cream; 1/2 cup water; 1/2 cup pecans, chopped; Frosting; 8 ounces cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla; 3 -4 tablespoons pure maple syrup; 18 pecan halves, for garnish

Servings: persons

Cupcakes
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup butter, softened
1/4 cup vegetable shortening
1 1/2 cups packed brown sugar
2 eggs
1 cup sour cream
1/2 cup water
1/2 cup pecans, chopped
Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
3 -4 tablespoons pure maple syrup
18 pecan halves, for garnish

1
For the cupcakes: Preheat oven to 350 degrees and line cupcake pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg, set aside.
2
In a large mixing bowl with an electric mixer on medium speed cream butter, shortening, and sugar until fluffy. Beat in eggs. Beat in sour cream and water. On low speed gradually add flour mixture and beat until smooth. Stir in nuts.
3
Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cupcakes cool in pans for 10 minutes. Transfer cupcakes to cooling racks to cool completely.
4
For the frosting: In a medium mixing bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar. Add vanilla and maple syrup and beat until smooth and creamy.
5
Frost cooled cupcakes with frosting and top each cupcake with a pecan half.

4887

kcal

Calories

405

Fat

316

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.

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

You need 22 ingredients. The key ingredients include: Cupcakes, 2 1/4 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 teaspoon baking powder, and more.

Yes, Vermont Maple Spice Cupcakes 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.

Vermont Maple Spice Cupcakes

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