Maple Cupcakes

Cupcakes

2 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cup maple syrup
2 teaspoon vanilla extract
1/2 cup buttermilk


Directions

Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.

Maple-Butter Frosting


1 cup unsalted butter, softened
3 ounce cream cheese, softened
2/3 cup dark-brown sugar
1/4 teaspoon salt
3/4 cup maple syrup
3/4 teaspoon vanilla extract
1 cup confectioners' sugar
Directions

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners' sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.