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Gingered Maple Cupcakes Recipe

Gingered Maple Cupcakes Recipe photo by Taste of Home

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Tickle your taste buds with creamy maple frosting topping delicious cupcakes. A woman from church brought these to a winter potluck. Now my husband and three children enjoy them often. —Elesha Freeman, Mount Pleasant, Michigan

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Gingered Maple Cupcakes Recipe

Prep: 20 min. + chilling Bake: 20 min. + cooling

Yield: 18 Servings

20 20 40

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1-1/4 cups maple syrup
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 2% milk
1/2 cup finely chopped pecans
FROSTING:
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
2/3 cup packed brown sugar
1/4 teaspoon salt
1/2 cup maple syrup
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
18 pecan halves

Directions

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.
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.
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.
Frost cupcakes; top each with a pecan half. Store in the refrigerator. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 425 calories, 20 g fat (11 g saturated fat), 71 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Gingered Maple Cupcakes in Taste of Home April/May 2007

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Gingered Maple Cupcakes

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Reviewed on Dec. 09, 2010 by trinakitty

It had a very unique taste. I guess maybe I put to much ginger in it. It was a bit over powering and not really the sweet taste you normally except from a cupcake.

Reviewed on Nov. 17, 2010 by Locker261

I made the cupcakes without the nuts (because of allergies) and they were very yummy. They were a great hit at the Bridge club. I will make them again very soon.