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Maple Cupcakes

A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes. Tip: Use a 2-ounce ice cream scoop to dish out batter.

        
By CountryLiving

A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes. Tip: Use a 2-ounce ice cream scoop to dish out batter.

Total Time:
Level: Moderate
Serves: 18

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
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Directions

  1. 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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Cake Magazine: Maple Cupcakes
Maple Cupcakes
A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes. Tip: Use a 2-ounce ice cream scoop to dish out batter.
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