I woke up this morning craving cupcakes, so I decided to sample two different tastes: maple and applesauce spice. But, instead of doing a heavy frosting, I whipped up some homemade maple butter as a rich, moist treat.
First, the maple. These babies are lovely. They are fluffy and light but with just enough maple flavor to set them apart from regular yellow cupcakes. Keep reading.
Ingredients
1 1/2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, softened
1 cup maple syrup
2 eggs
1/2 cup milk
1 teaspoon maple extract (optional, but adds flavor)
Instructions
Preheat oven to 350F. Line muffin tins with liners and spray with Pam.
Combine flour, baking powder, and salt in a small bowl. In another bowl, cream butter until smooth. Add maple syrup, and beat until combined. Scrape the bowl when needed. Add eggs, one at a time, scraping down sides. Add flour mixture, and beat well to encorporate. Beat in milk and maple extract.
Divide batter among muffin tins, filling 3/4 full. Bake until golden and cake springs back (and tester comes out clean), about 25 minutes. Check often and be sure to rotate pans. Let sit for a few minutes before removing to wire rack to cool. Check out the maple butter recipe for a great topping. Makes 13 standard cupcakes.
