Gingered Maple Cupcakes Recipe
Gingered Maple Cupcakes Recipe photo by Taste of Home

Gingered Maple Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1-1/4 cups maple syrup
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups confectioners' sugar
  • 18 pecan halves

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Frost cupcakes; top each with a pecan half. Store in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Gingered Maple Cupcakes in Taste of Home

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.

Reviews for Gingered Maple Cupcakes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 9, 2010

"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."

MY REVIEW
Reviewed Nov. 17, 2010

"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."

MY REVIEW
Reviewed Nov. 17, 2010

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

MY REVIEW
Reviewed Nov. 16, 2010

"What is that spice? Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla ExtractWe see that in all recipe now"

MY REVIEW
Reviewed Nov. 15, 2010

"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!!!"

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