GINGERED MAPLE CUPCAKES

Gingered Maple Cupcakes image

Tickle your taste buds with creamy maple frosting topping delicious cupcakes. A woman from church brought these to a winter potluck. Now my husband and three children enjoy them often. -Elesha Freeman, Mount Pleasant, Michigan

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 21

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
2 large eggs, room temperature
1-1/4 cups maple syrup
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 2% milk
1/2 cup finely chopped pecans
FROSTING:
1 cup butter, softened
3 ounces cream cheese, softened
2/3 cup packed brown sugar
1/4 teaspoon salt
1/2 cup maple syrup
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
18 pecan halves

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in syrup and vanilla. Combine flour, baking powder, ginger, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Stir in pecans. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small bowl, cream butter, cream cheese, brown sugar and salt until light and fluffy, 5-7 minutes. Beat in syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Refrigerate for 1 hour. , Frost cupcakes; top each with a pecan half. Store in the refrigerator.

Nutrition Facts : Calories 425 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 348mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.