Maple Cupcakes With Maple Cream Cheese Frosting Baked Recipes

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MAPLE CUPCAKES



Maple Cupcakes image

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

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter (at room temperature)
1 cup maple syrup*
2 large eggs
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavor
6 tablespoons unsalted butter (at room temperature)
4 ounces cream cheese (at room temperature)
4 1/2 to 5 cups powdered sugar
1 to 3 tablespoons milk or heavy cream
1/2 teaspoon maple flavor
1/4 teaspoon salt

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 WITH MAPLE CREAM CHEESE FROSTING - BAKED



Maple Cupcakes With Maple Cream Cheese Frosting - Baked image

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

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup (I use grade B to bake with but any grade will suffice)
3 egg yolks
1 large egg
1 1/2 cups whole milk
1 cup walnuts, toasted and coarsely chopped
3/4 cup unsalted butter, softened
12 ounces cream cheese, softened
4 cups confectioners' sugar, sifted
2 tablespoons maple syrup

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

MAPLE CUPCAKES WITH MAPLE FROSTING



Maple Cupcakes With Maple Frosting image

Make and share this Maple Cupcakes With Maple Frosting recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 24

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts, finely chopped
1 cup unsalted butter, softened
3 ounces cream cheese, softened
2/3 cup dark brown sugar
1/4 teaspoon salt
3/4 cup maple syrup
3/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla flavoring
1/8 teaspoon salt
1 3/4 cups powdered sugar
2 tablespoons butter, softened

Steps:

  • blend sugar, butter, vanilla and maple flavoring on medium speed till well blended.
  • Add eggs, one at a time, blend well after each addition.set aside.
  • Sift flour, baking powder, salt in mixing bowl.set aside.
  • Combine milk and syrup together.
  • In seperate bowl, add flour and syrup alternately into sugar mixture -- beginning and ending with flour.
  • Spoon batter into 12 muffin cups lined with paper liners.
  • Bake at 350* for 20 minutes or done.
  • Cool in pan for 10 minutes.
  • Remove to rack.
  • to prepare FROSTING:.
  • blend 2 tbls butter, 3 tbls maple syrup, 1/2 tsp vanilla extract, 1/2 tsp maple flavoring.
  • on medium speed for 1 minute.
  • gradually blend in powdered sugar till smooth and creamy.
  • Yield 12 cupcakes.

Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 18, Cholesterol 109.5, Sodium 409.7, Carbohydrate 109.3, Fiber 1.1, Sugar 83.3, Protein 5.6

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