Maple Cupcakes with Maple Cream Cheese Frosting
User Reviews
5
Maple Cupcakes with Maple Cream Cheese Frosting
Description
The cupcake batter consists of a mix of all-purpose and cake flours combined with baking powder, cinnamon, nutmeg, and salt for spice and leavening. Butter and sugar are creamed until pale before adding eggs, vanilla, and maple syrup. Milk alternates with dry ingredients to create a balanced texture, and chopped pecans introduce crunch. The batter is portioned and baked until a toothpick inserted comes out clean, yielding tender crumb cupcakes.
The frosting is made by beating butter with softened cream cheese, then gradually adding sifted confectioners' sugar, maple syrup, and a pinch of salt. The resulting frosting is creamy and flows nicely for piping, especially when applied with a large closed star tip as noted.
The cupcakes can be served at room temperature or chilled and match well with coffee or tea. They are suitable as snacks, desserts, or festive treats, especially in cooler seasons due to the warm spices and rich maple flavor.
Notes specify storage options at room temperature for two days or refrigeration for four days. Freezing the unfrosted cupcake layers is recommended, with frosting applied after thawing. Freezing complete cupcakes after frosting is not advised. The use of a large closed star tip is suggested for decorative piping of the frosting.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- pinch nutmeg
- 1 cup butter at room temperature (2 sticks, unsalted
- 1 3/4 cups sugar
- 4 egg at room temperature, large
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla
- 1 1/4 cups milk
- 1/2 cup pecans chopped
For the frosting:
- 3/4 cup butter at room temperature (1.5 sticks, unsalted
- 8 ounces cream cheese softened
- 4 cups confectioners’ sugar sifted
- 2 tablespoons pure maple syrup
- pinch salt
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
- Sift together flours, baking powder, salt, cinnamon and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla and maple syrup. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in the chopped pecans.
- Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the maple syrup and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 2 to 3 minutes minutes, or until light and fluffy.
- Pipe the frosting onto the cupcakes and sprinkle with chopped pecans. Enjoy!
Notes
- Store cupcakes at room temperature in an airtight container for up to two days, or refrigerate for up to four days.
- Freeze unfrosted cupcake layers on a baking sheet until firm, then transfer to airtight containers for up to two months; frost after thawing.
- Do not freeze cupcakes after frosting to preserve texture and appearance.
- Use a large closed star pastry tip for piping the maple cream cheese frosting decoratively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24standard size cupcakes
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 98mg | 4% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 600IU | 12% |
| Calcium | 67mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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