GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
MAPLE CUPCAKES WITH MAPLE FROSTING
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
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
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 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
GINGER AND MOLASSES CUPCAKES WITH WHIPPED CREAM
Sweet molasses offsets the heat of fresh ginger in these warming cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 26
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in molasses. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.
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