MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING

Maple Cornmeal Cupcakes with Maple-Butter Frosting image

Looking for a change-of-pace cupcake? Try these marvelous treats featuring the great flavor of maple!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 18

Number Of Ingredients 14

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon maple flavor
2 eggs
3/4 cup milk
4 cups (1 lb) powdered sugar
2 tablespoons butter or margarine, softened
2 teaspoons maple flavor
3 to 4 tablespoons milk
Maple leaf candies, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.

Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 38 g, TransFat 0 g