Name: Maple Cupcakes
Total time: 45 min
Ingredients: 2½ c. all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; ½ tsp. salt; ¾ tsp. ground ginger; 1 stick unsalted butter; ½ c. light-brown sugar; 2 large eggs; 1¼ c. maple syrup; 2 tsp. vanilla extract; ½ c. Buttermilk; ½ c. walnuts or pecans

Maple Cupcakes

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The source for today’s recipe is Country Living Magazine. Flavorful, moist, and tasty. Maple syrup is a good alternative to sugar. The maple flavor is not overwhelmingly strong. Stores well in an airtight container, still moist after 1 week! Worth the time to bake for lunchbox treats!!

2½ c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ tsp. ground ginger
1 stick unsalted butter
½ c. light-brown sugar
2 large eggs
1¼ c. maple syrup
2 tsp. vanilla extract
½ c. Buttermilk
½ c. walnuts or pecans

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. Stir in nuts.
Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes.
Cool completely. Ice with Maple-Butter Frosting.

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