Maple Cupcakes
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!!
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
Instructions
- 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.
- Total time: 45 minutes