MAPLE CUPCAKES
Maple cupcakes with maple cream cheese frosting are an easy dessert you'll serve all through fall!
Provided by Kelsie
Categories Dessert
Time 56m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
- Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
- Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
- Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
- Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
- Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.
- Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 4 1/2 cups of powdered sugar, 1 tablespoon of milk and the maple flavor and salt.
- Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable (or pipe-ablconsistency.
- Frost your cooled cupcakes as desired and serve.
- Uneaten cupcakes can be stored in the fridge, loosely covered, for up to 2 days (but they're best the day they're made). You can also store them in the freezer, tightly wrapped, for up to 3 months.
MAPLE CUPCAKES
Real maple sugar instead of processed white? Excellent choice! One bite of these frosted cupcakes will show you why.
Categories Cakes
Time 55m
Yield 12 portions
Number Of Ingredients 12
Steps:
- Preheat oven to 180 °C (350 °F).
- Using an electric mixer, mix butter and maple sugar. Incorporate eggs one at a time, then set aside.
- In a bowl, sift the dry ingredients (flour, baking powder and salt), then gradually add to butter mix, alternating with milk. Beat until dough has a smooth consistency.
- Line a muffin mold with paper cups, fill with batter and bake 25 to 30 minutes. Leave to cool before icing and decorating.
- In a bowl, combine all the ingredient except colouring. Using an electric mixer, beat until creamy and smooth. Add colouring if using, then frost cupcakes.
MAPLE CUPCAKES
I came up with this maple cupcake recipe a couple of years ago. They taste great and are not too sweet!
Provided by Adorian Yvonne
Time 35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 97 calories, Carbohydrate 17 g, Cholesterol 8.2 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 126.5 mg, Sugar 8.1 g
MAPLE SYRUP CUPCAKES
A tasty cupcake recipe, perfect for charity bakes or just for a naughty bite.
Provided by veritypinkney
Time 30m
Yield Makes Cakes
Number Of Ingredients 13
Steps:
- Preheat the over to 180C/gas 4
- Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
- Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
- Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
- Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
- While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like.
- Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!
YUMMY MAPLE BACON CUPCAKES
This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.
Provided by lucky26
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 48
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
- Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g
MAPLE CARROT CUPCAKES
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE CUPCAKES
These cupcakes are from the cookbook "Vegan Cupcakes Take Over The World." But don't shy away thinking that they aren't going to be the most deliciously maple cupcakes ever -- they are! Though the recipe calls for sugared walnuts, I never have the time and toasted walnuts are just fine. The cupcakes pair perfectly with Creamy Maple Frosting. I've made these with whole wheat pastry flour and they turn out great either way.
Provided by Wish I Could Cook
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
- Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
- Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
- Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
- Fold in walnuts.
- Fill 12 cupcake liners two-thirds full.
- Bake at 350 degress for 20-22 minutes.
- Cool completely before frosting.
Nutrition Facts : Calories 186.3, Fat 9.6, SaturatedFat 1.1, Sodium 179.8, Carbohydrate 23.4, Fiber 0.8, Sugar 11, Protein 2.5
MAPLE-WALNUT CUPCAKES
Maple Buttercream is the perfect complement to these walnut cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
- Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.
MAPLE WALNUT CUPCAKES
When the summer turns to fall, out comes the maple syrup. Bake these delicious cupcakes for dessert using Betty Crocker® spice cake mix and cheese and cover with a glorious maple walnut topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in syrup and 1 cup of the chopped walnuts. Divide batter evenly among muffin cups.
- Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In medium bowl, beat mascarpone cheese, cream cheese, powdered sugar and maple flavor with electric mixer on low speed until blended, then on high speed until frosting is smooth and spreadable. Frost cupcakes. Sprinkle evenly with remaining 1/2 cup chopped walnuts.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg
MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED
From Baked Explorations by Matt Lewis and Renato Poliafito. Use only real maple syrup in this recipe.
Provided by Brookelynne26
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
- Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
- Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
- Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
- Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
- Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
- Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
- Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
Nutrition Facts : Calories 403.3, Fat 20.2, SaturatedFat 10.4, Cholesterol 75, Sodium 225.4, Carbohydrate 52.9, Fiber 0.8, Sugar 37.6, Protein 4.6
More about "maple cupcakes recipes"
MAPLE CUPCAKES - COUNTRY LIVING
From countryliving.com
5/5 (1)Total Time 45 minsAuthor BluebugCalories 222 per serving
- Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger.
- Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy.
- Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk.
MAPLE CUPCAKES | RICARDO
From ricardocuisine.com
5/5 (38)Total Time 1 hr 25 minsCategory DessertsCalories 365 per serving
- In a large saucepan over medium heat, bring the maple syrup to a boil and cook until a candy thermometer reads 120°C (250°F). Let stand off the heat while you whip the egg whites.
MAPLE PECAN CUPCAKES | BAKING MAD
From bakingmad.com
MAPLE PECAN CUPCAKES - PAULA DEEN
From pauladeen.com
SIMPLE MAPLE CINNAMON CUPCAKES RECIPE - A FALL FAVORITE!
From blog.shopsweetsandtreats.com
MAPLE BACON CUPCAKES RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
MAPLE BUTTERCREAM CUPCAKES WITH BACON SPRINKLES | NIGELLA'S …
From nigella.com
MAPLE CUPCAKES WITH MAPLE BUTTERCREAM - ALPINE ELLA
From alpineella.com
10 BEST MAPLE SYRUP CUPCAKES RECIPES | YUMMLY
From yummly.com
DOUBLE-MAPLE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
BACON MAPLE CUPCAKES: A SURPRISINGLY DELICIOUS DESSERT
From chopnotch.com
BEST MAPLE BACON CREAM CUPCAKES RECIPE - DELISH.COM
From delish.com
MAPLE BACON CUPCAKES - VINTAGE KITTY
From vintagekitty.com
MAPLE CUPCAKES - RECIPE GIRL
From recipegirl.com
RECIPES - BUTTERMILK MAPLE CUPCAKES WITH FRENCH TOAST FLAKES
From hallmarkchannel.com
DELICIOUS CHAI CUPCAKES WITH THE BEST MAPLE BUTTERCREAM
From allergylicious.com
MAPLE-VANILLA CUPCAKES - BUTTERNUT MOUNTAIN FARM
From butternutmountainfarm.com
MAPLE CUPCAKES WITH MARSHMALLOW FROSTING {STEP-BY-STEP PHOTOS}
From ifyougiveablondeakitchen.com
BROWN SUGAR MAPLE CUPCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAPLE BACON CUPCAKES | A WICKED WHISK
From awickedwhisk.com
MAPLE BACON CUPCAKES - SWANKY RECIPES
From swankyrecipes.com
MAPLE CUPCAKES WITH BOURBON FROSTING | FOOD CHANNEL
From foodchannel.com
VEGAN MAPLE CUPCAKES WITH PURE MAPLE BUTTERCREAM RECIPE
From godairyfree.org
MAPLE CUPCAKES WITH MAPLE BUTTERCREAM - BAKING BITES
From bakingbites.com
MAPLE CARROT CUPCAKES | FOODLAND ONTARIO
From ontario.ca
BLUEBERRY MAPLE CUPCAKES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
MAPLE WALNUT CUPCAKES WITH MAPLE BUTTERCREAM FROSTING
From inspiredbycharm.com
MAPLE WALNUT CUPCAKES - BEYOND FROSTING
From beyondfrosting.com
MAPLE BACON CUPCAKES RECIPE | ONTARIO PORK
From ontariopork.on.ca
MAPLE BACON CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
MAPLE BACON CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
MAPLE BACON CUPCAKES - WILL COOK FOR SMILES
From willcookforsmiles.com
MAPLE CUPCAKES WITH MAPLE BUTTERCREAM FROSTING - VEENA AZMANOV
From veenaazmanov.com
MAPLE BACON CUPCAKES WITH MAPLE BUTTERCREAM - DESSERT FOR TWO
From dessertfortwo.com
MAPLE BACON CUPCAKES - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
MAPLE CUPCAKES - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
EASY MAPLE FROSTING {4 INGREDIENTS} - CAKEWHIZ
From cakewhiz.com
MAPLE BACON CUPCAKES | STEPHANIE'S SWEET TREATS | STEPHANIE …
From stephaniessweets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #vegan #vegetarian #cakes #grains #dietary #egg-free #free-of-something #pasta-rice-and-grains
You'll also love