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Gingered Maple Cupcakes

 Gingered Maple Cupcakes
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
18 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling

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 King Arthur Unbleached 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.

2 of 2

Gingered Maple Cupcakes (continued)

Directions (continued)

  • 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.