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.
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.