Maple Syrup Cupcakes

Doesn't my background look delicious?! These were some of the first unique cupcakes I made. The recipe originally included placing a Lindt Lindor Chocolate in the center of the cupcakes, but honestly I think the cupcakes would have been better without the chocolate. The recipe below omits the chocolate as well.

I was in the mood for a unique cupcake and stumbled upon Wookiee Cookies and found an amazing maple syrup cupcake recipe. I was interested and decided I'd give them a go! These would be an ideal breakfast cupcake... because they reminded me of pancakes! They were extremely rich and served best warmed up a little... or warmed up so much that the frosting melts all over the cake -- your choice (I prefer the latter)! 

Maple Syrup Cupcakes

• 1 1/2 cups all purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup butter, room temperature

• 2/3 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup buttermilk

• 1/3 cup maple syrup

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a medium mixing bowl, whisk together flour, baking powder and salt.
3. In a large mixing bowl, cream together butter and sugar until light.
4. Beat in eggs, one at a time, followed by vanilla extract.
5. Stir in buttermilk and maple syrup.
6. Gradually blend in the flour mixture, stirring only until batter is just combined and no streaks of dry ingredients remain.
7. Divide evenly into prepared muffin tin. Recipe makes 12 cupcakes.
8. Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean. Place cupcakes on a wire rack to cool before frosting.

Maple Buttercream

• 1/2 cup butter, room temperature

• 2 tbsp maple syrup, room temperature

• 2-3 tbsp milk, room temperature (I substitute regular milk for soy)

• 2-3 cups confectioners’ sugar

1. Combine butter, maple syrup, milk and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
2. Add remaining sugar in gradually until frosting is thick enough to spread easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.

Spread or pipe onto cooled cupcakes.