Gingered Maple Cupcakes Recipes

SPICED MAPLE & MUSTARD GINGER CUPCAKES

Steps:

• Instructions
• Preheat the oven to 350°F. Line pan with cupcake liners.
• In a small bowl, whisk together Dijon mustard, buttermilk, and baking soda and set aside.
• Using an electric mixer fit with a paddle attachment, beat together the butter, brown sugar, maple syrup, and molasses on high until fluffy.
• Meanwhile, in a medium bowl, sift or vigorously whisk the flour, baking powder, ginger, cinnamon, nutmeg, and salt to thoroughly combine. Set aside.
• When butter mixture is well blended, add the eggs one at a time, until incorporated.
• Fold the chopped dried fig into the butter and egg mixture. Alternate adding the mustard-buttermilk mixture and the flour mixture until everything is combined. Avoid over-mixing.
• Divide batter evenly among the prepared cupcake tins (about 1/4 cup per cupcake). Bake in the center of the middle rack of the oven until a toothpick inserted into the center of each comes out with moist crumbs attached, 15 to 20 minutes. Let cool in the pan for 5 to 10 minutes, and then remove from pan and place on a wire rack to cool completely before frosting.
• While cooling, make the frosting. In the bowl of the mixer fitted with the paddle, beat cream cheese, butter, maple syrup, fig jam, and dry mustard powder until soft and fluffy. Carefully incorporate powdered sugar in 3 additions, beating until combined. Adjust consistency with more syrup or sugar, if necessary. Set aside for assembly.
• Prepare garnish by heating butter, maple syrup, and dry mustard powder in a small sauce pan until bubbling. Drop in the fresh figs, stirring gently with a rubber spatula until figs are thoroughly coated and cooked for 1 minute. Lift figs out of syrup mixture and cool on a wire rack or parchment paper.
• To assemble, spread the buttercream evenly over tops of the cupcakes. Place the cupcakes in the refrigerator and chill until ready to serve. Prior to serving, decorate with the maple butter basted figs, cookies, and/or toasted yellow mustard seed "sprinkles." Serve and enjoy!

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., 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 to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

MAPLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Beat maple syrup and margarine together in a large bowl until well mixed and creamy. Mix in egg until combined.
• Combine all-purpose and whole wheat flours, baking powder, nutmeg, salt, and ginger in a small bowl. Add dry ingredients to the wet ingredients in batches, alternating with the milk, beating batter briefly after each addition. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 30 minutes.

MAPLE CARROT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

PUMPKIN GINGER CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GINGER AND MOLASSES CUPCAKES WITH WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in molasses. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.