Vanilla buttermilk cupcakes topped with sweet maple frosting and candied pecans.
Maple-Frosted Cupcakes
2015-01-28 02:40:12
Yield: 1 1⁄2 dozen cupcakes
Cupcakes
- 2 cups cake flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1 cup whole buttermilk
- 1⁄2 cup canola oil
- 2 teaspoons vanilla extract
Frosting
- 1⁄2 cup unsalted butter
- 1⁄2 cup firmly packed light brown sugar
- 1⁄3 cup maple syrup
- 3 cups confectioners’ sugar
- 2 tablespoons whole buttermilk
- 1⁄2 teaspoon vanilla extract
- Garnish: chopped candied pecans
Instructions
- Preheat oven to 350°. Line 18 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray. Set aside.
- For Cupcakes: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Make a well in center of dry ingredients. Add eggs, whisking to combine. Gradually add buttermilk and canola oil, whisking until combined. Stir in vanilla. Beat at medium speed with an electric mixer until smooth, approximately 2 minutes. Divide batter evenly among prepared muffin cups, filling each three-fourths full.
- Bake until a wooden pick inserted in center comes out clean, approximately 20 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
- For Frosting: In a small saucepan, bring butter, brown sugar, and syrup to a boil over medium-high heat, stirring constantly until sugar dissolves, approximately 4 minutes. Remove from heat, and let cool.
- In a large bowl, add cooled sugar mixture. Gradually add confectioners’ sugar, beating at medium speed with an electric mixer until smooth. Add buttermilk and vanilla. Beat at high speed until smooth and spreadable, approximately 3 minutes. Thin with additional buttermilk, if needed. Spread frosting over cupcakes. Garnish with pecans, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
