To celebrate my officemate's birthday, and her love of my baked goodness, I made these little beauties. Maple cake is how syrup should be done. Not overly sweet, it is a perfect backdrop for my favorite thing ever - cream cheese frosting.
Maple Cupcakes with Cream Cheese Frosting
makes 12/adapted from this recipe
Here's what I used:
Cupcakes
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (room temperature)
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup buttermilk (when I don't have any on hand, which is pretty much every time I need it, I just use regular milk with about a 1/2 to 1 tablespoon vinegar)
- 1/3 cup maple syrup
Frosting
- 8 oz. cream cheese (room temperature)
- 2 tablespoons butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
Cupcakes
- Mix together dry ingredients and set aside.
- Beat together butter and sugar until light and fluffy.
- Add eggs, one at a time.
- Mix in vanilla.
- Mix in buttermilk and syrup.
- Add the dry ingredients, gradually, until fully combined.
- Pour into lined muffin tin and bake at 350 degrees for about 18 minutes.
- Cool completely before frosting.
Frosting
- Beat together cream cheese and butter until fluffy.
- Add vanilla and mix thoroughly.
- Gradually add the powdered sugar until desired taste is reached.
- Frost cupcakes and sprinkle as desired.
If I lived with you I would be 400lbs.
ReplyDeleteI love this idea! Maple recipes are all the rage this time of year and I have a bottle of Vermont Maple Syrup that I just brought back from that cold snowy state that needs a baking task.
ReplyDeleteBy the way, thank you for coming to the workshop today! It was great to meet you! We should have lunch sometime?
Take care,
Erin