Maple Cupcakes With Maple Cream Cheese Frosting Baked Food

MAPLE CREAM CHEESE FROSTING RECIPE

Steps:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.

MAPLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
• Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
• Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
• Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
• Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
• Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.
• Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 4 1/2 cups of powdered sugar, 1 tablespoon of milk and the maple flavor and salt.
• Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable (or pipe-ablconsistency.
• Frost your cooled cupcakes as desired and serve.
• Uneaten cupcakes can be stored in the fridge, loosely covered, for up to 2 days (but they're best the day they're made). You can also store them in the freezer, tightly wrapped, for up to 3 months.

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

MAPLE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

HUMMINGBIRD CUPCAKES WITH CREAM CHEESE-MAPLE FROSTING AND PRALINE TOPPER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
• Cream 2 cups sugar, 1 cup butter, eggs, and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
• Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions, mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter.
• Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.
• Heat 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further.
• Combine cream cheese, 1 cup butter, and maple syrup together in a bowl, scraping the sides down with a spatula. Add confectioners' sugar slowly until frosting is well mixed.
• Add frosting to the tops of the cooled cupcakes and top with praline topping.

MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED

Steps:

• Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
• In a medium bowl, sift together the flour, baking powder, and salt.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
• Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
• Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
• Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
• Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
• Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
• Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
• Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.

CARROT CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F Line 12 muffin cups with paper liners or coat with cooking spray.
• Whisk together pastry four, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a separate bowl, whisk together oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
• Add the flour mixture to the carrot mixture and stir just until incorporated.
• Divide the batter evenly among the muffin cups. Bake for 18-20 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cook in the tin for five minutes before transferring to a wire rack to cool completely.
• Make frosting by using an electric mixer to beat cream cheese, maple syrup, and maple extract until smooth. Once cupcakes are cooled completely, frost!

MAPLE CUPCAKES WITH MAPLE FROSTING

Steps:

• blend sugar, butter, vanilla and maple flavoring on medium speed till well blended.
• Add eggs, one at a time, blend well after each addition.set aside.
• Sift flour, baking powder, salt in mixing bowl.set aside.
• Combine milk and syrup together.
• In seperate bowl, add flour and syrup alternately into sugar mixture -- beginning and ending with flour.
• Spoon batter into 12 muffin cups lined with paper liners.
• Bake at 350* for 20 minutes or done.
• Cool in pan for 10 minutes.
• Remove to rack.
• to prepare FROSTING:.
• blend 2 tbls butter, 3 tbls maple syrup, 1/2 tsp vanilla extract, 1/2 tsp maple flavoring.
• on medium speed for 1 minute.
• gradually blend in powdered sugar till smooth and creamy.
• Yield 12 cupcakes.