This week I had an itch for some maple syrup in my life. Being from Northern New York and Vermont, this stuff practically flows through my veins. So what better than a delicious maple pecan cupcake with some maple cream cheese frosting? The answer is nothing, nothing is better.
The recipe was found by Katharine and quite delicious. I was shocked at how much maple syrup it actually needed considering it was basically what was left in the bottle photographed for the cake and frosting. The batter turned out thick but the cupcakes ended up being deliciously moist.
Needless to say we were all a little happier with one of these maple delights in our mouths but since they are just so sugary (and so bad for you) that we must put a limit on them and we are only allowed one a day. Admittedly, they have only been done a few hours and I’m already finding that hard.
Maple Pecan Cupcakes
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 teaspoon ground ginger
1 stick unsalted butter, softened
1/2 cup light brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extact
1/2 cup buttermilk
1/2 cup pecans, finely chopped (or walnuts)
Preheat oven to 350 F.
Add dry ingredients to bowl and set aside. Add brown sugar and butter in a bowl and beat until soft and fluffy. Add in eggs, maple syrup, vanilla extract, and buttermilk and beat until combined. Mix the dry and wet ingredients together and fold in chopped nuts.
Distribute evenly into tins and bake for 15-20 minutes or until a toothpick inserted comes out clean.
Maple Cream Cheese Frosting
1/3 cup unsalted butter, softened
3 ounces cream cheese, softened
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1/3 cup confectioners sugar
Add all ingredients into a bowl and mix well. You can add more sugar to taste if it is too tangy for you. Spread onto cupcakes and add a candied pecan for garnish! (We just put ours in a pan with some brown sugar and butter until the pecans were coated)