Gingered Maple Cupcakes Recipe

Gingered Maple Cupcakes RecipePhoto by: Taste of Home Gingered Maple Cupcakes Recipe Rating 4

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

5
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Gingered Maple Cupcakes Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
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

Taste of Home

Featured Videos

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Gingered Maple Cupcakes (5)

Gingered Maple Cupcakes Recipe

Gingered Maple Cupcakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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.


Reviewed on Nov. 17, 2010 by smfeldner

Hi Sakya. Just a fancy way of saying use yummy vanilla extract.


Reviewed on Nov. 16, 2010 by Sakya

What is that spice? Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

We see that in all recipe now


Reviewed on Nov. 15, 2010 by Debbie 1

I have not made these yet, however my husband LOVES maple. I will make these soon and I know I will be making these again and again!!!

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT