Vermont Maple Spice Cupcakes
Indulge in the comforting flavors of autumn with these Vermont Maple Spice Cupcakes, a delightful combination of warm spices and rich maple goodness. Perfectly moist and infused with cinnamon, nutmeg, and ginger, these homemade cupcakes are elevated by the star ingredient: pure maple syrup, both in the batter and the luscious cream cheese frosting. With their golden hue and melt-in-your-mouth texture, these cupcakes are a celebration of cozy, rustic charm. Whether you're hosting a fall gathering or simply craving a sweet treat, these maple spice cupcakes, topped with a velvety maple cream cheese frosting, are sure to impress. Ready in just 40 minutes, they’re the perfect seasonal dessert for any sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup dark brown sugar, packed
- 0.5 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened (for frosting)
- 0.25 cup pure maple syrup (for frosting)
- 2 cups powdered sugar, sifted
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the maple syrup to the butter mixture and mix until combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat the cream cheese and butter together until creamy and smooth.
Add the maple syrup and mix until incorporated.
Gradually add the powdered sugar, mixing until the frosting is fluffy and smooth.
Once the cupcakes have cooled completely, frost each cupcake generously with the maple cream cheese frosting.
Optionally, garnish with a drizzle of maple syrup or a sprinkle of cinnamon for extra flair. Enjoy!
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 144.5 g | 722% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 2246 mg | 98% | |
| Total Carbohydrate | 675.9 g | 246% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 513.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 686 mg | 53% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
