Maple Cupcakes with Maple Cream Cheese Frosting

These maple cupcakes must be pretty spectacular. I took them to work, and they disappeared pretty quickly. Before lunch.



Some of the comments:

"That was one of the best cupcakes I've ever had."

"Amazing frosting. Can I have the recipe?"

"Karen, I had one of your cupcakes. Oh Em Gee!"

"These cupcakes make me want some bacon. They kind of taste like pancakes."

This cupcake recipe is laden with maple syrup, which made it kind of fun to tell everyone that they are "sugar free." The maple syrup also gives the cupcakes an amazingly moist texture. They are unlike any other cupcake I have ever tried.

They do make me crave bacon.....

Maple Cupcakes with Maple Cream Cheese Frosting

Ingredients

Cupcakes

3 C unbleached all purpose flour

1 T baking powder

1 tsp salt

1/2 C unsalted butter, softened

2 T vegetable shortening

2 C maple syrup, any grade (real, not artificial)

3 egg yolks

1 large egg

1 1/4 C whole milk

Frosting

3/4 C unsalted butter, softened

12 ounces cream cheese, softened

4 C powdered sugar, sifted

2 T maple syrup

Instructions

1. Preheat the oven to 325 degrees F.
2. Line two 12 cup cupcake pans with paper liners. 
3. Whisk the dry ingredients together in a medium bowl. 
4. In a stand mixer, beat the butter on medium high with the paddle attachment until fluffy. 
5. On low speed, slowly add the maple syrup. Beat on medium high for about 2 to 3 minutes. 
6. Add the egg yolks and egg, one at a time, until incorporated. 
7. Add half of the dry ingredient mixture and mix on low until it is mixed in. 
8. Slowly add the milk while the mixer is on, Turn the mixer off, and add the rest of the dry ingredients. Mix until just combined. 
9. Divide the batter among the 24 cupcake liners, filling them about 3/4 full. 
10. Bake the cupcakes, one pan at a time, for 20 to 25 minutes, until a toothpick comes out clean. 
11. Cool the cupcakes in the pan for 15 minutes, and then remove them from the pan and continue to cool them on a wire rack. 
12. To make the frosting, in the bowl of a stand mixer, whip the butter until smooth. 
13. Add the cream cheese and beat until smooth. 
14. Sift the sugar over the bowl (I used a strainer), add the maple syrup, and mix until smooth. 
15. You can refrigerate the frosting for up to one day, covered. Bring to room temperature before using. 

This recipe has been adapted from Baked Explorations by Matt Lewis and Renato Poliafito. I have all of their books. They are incredible. To see the original recipe, visit this site. 

Welcome to Cupcake Day!! I am so excited to be a part of this event. National Cupcake Day is December 15, so we decided to provide you with some fabulous recipes so you can plan ahead. It is a national holiday after all... =)

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