Soft, sweet, and infused with maple from batter to frosting.
Makes: 12 cupcakes
Cupcake Ingredients:
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½ cup sugar
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2 eggs (room temp)
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6 Tbsp melted butter
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1 tsp vanilla extract
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¼ cup milk
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¼ cup maple syrup
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1¼ cup flour
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½ tsp baking powder
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½ tsp baking soda
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¼ tsp sea salt
Frosting Ingredients:
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1 cup unsalted butter, softened
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3 oz cream cheese, softened
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⅔ cup dark brown sugar
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¼ tsp sea salt
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¾ cup maple syrup
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¾ tsp vanilla extract
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1 cup confectioners sugar
Instructions:
Preheat oven to 350°F.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat sugar and eggs on medium speed until fluffy (2–3 mins).
In a small bowl, mix butter, vanilla, milk, and maple syrup. Add this to the egg mixture and stir well.
Gently fold in the flour mixture until just combined.
Spoon the batter into lined muffin cups and bake for 20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
For the frosting:
Beat butter, cream cheese, brown sugar, and salt until light and fluffy (about 3 mins).
Slowly mix in maple syrup and vanilla, then gradually beat in powdered sugar.
Beat on high until fluffy, then chill for 1 hour before using.
Optional Topping:
Instead of frosting, top with fresh sliced strawberries and a sprinkle of Maple Flakes for a naturally sweet finish.
