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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. 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:
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.
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