Gingered Maple Cupcakes Recipe

4.5 6 4
Gingered Maple Cupcakes Recipe
Gingered Maple Cupcakes Recipe photo by Taste of Home
Publisher Photo

Gingered Maple Cupcakes Recipe

Read Reviews
4.5 6 4
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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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 in 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.
Originally published as Gingered Maple Cupcakes in Taste of Home

Nutritional Facts

1 each: 425 calories, 20g fat (11g saturated fat), 71mg cholesterol, 348mg sodium, 59g carbohydrate (44g sugars, 1g fiber), 4g protein.

  • 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
  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 in 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

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Reviews forGingered Maple Cupcakes

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jsomook User ID: 757211 223752
Reviewed Mar. 28, 2015

"Made this and took to work. Everyone enjoyed them, I received many compliments. They were amazing! I would make the frosting first as it needs to chill for an hour. I also would use half the butter, 4oz. cream cheese and maple flavoring to taste. As far as the cake batter I would use a 1/2 tsp. ginger, cinnamon, allspice and 1/4 cup of nuts. I used black walnuts as well."

MY REVIEW
trinakitty User ID: 4766106 104023
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
Locker261 User ID: 5335204 165240
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
smfeldner User ID: 3400556 164705
Reviewed Nov. 17, 2010

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

MY REVIEW
Sakya User ID: 4758396 164702
Reviewed Nov. 16, 2010

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

We see that in all recipe now"

MY REVIEW
Debbie 1 User ID: 3319164 96905
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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