From Baking in America by Greg Patent
1 1/2 cups sifted all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp maple extract
2 large eggs
1/4 cup pure maple syrup
1/3 cup milk
1 Tbsp unsalted butter, at room temperature
1/4 cup pure maple syrup
1 Tbsp milk
1/2 tsp vanilla extract
1/2 tsp maple extract
1/8 tsp salt
1 1/2 cup confectioners' sugar

Preheat the oven to 350 degrees F. Line 12-cup muffin tin with paper liners

Sift flour with baking powder and salt then set aside.

In a medium bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the sugar, vanilla, and maple extract and beat for 3 to 4 minutes until smooth and fluffy. Scrape bowl as necessary. Beat in eggs one at a time, beating for about a minute after each addition.

Combine the maple syrup and milk in a small bowl. With a rubber spatuala, stir about one third of the flour mixture into the batter until just incorporated. Don't overmix. Stir in half the milk mixture. The batter should look "curdled". Stir in half of the remaining flour mixture, followed by the rest of the milk mixture, ending with the last of the flour mixture. Stir only enough to combine completely. Divide the batter evenly between muffin cups.

Bake for about 25 minutes, until cupcakes spring back when gently pressed and their tops are golden brown. Cool for 5 minutes in the pan. Remove to wire rack to cool completely.

For the frosting, beat the butter, maple syrup, milk, vanilla, maple extract, and salt together in a small bowl with an electric mixer for about 1 minute. The butter may not be entirely incorporated...this is ok. Gradually beat in the confectioners' sugar until a smooth frosting forms.

Frost each cupcake generously. Let stand for 30 minutes to allow frosting to set.

Yield: 12 cupcakes

Return to recipe index

Return to