Gingered Maple Cupcakes

Name: Gingered Maple Cupcakes
Ingredients: 1/2 cup butter, softened; 1/2 cup packed brown sugar; 2 large eggs; 1-1/4 cups maple syrup; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup 2% milk; 1/2 cup finely chopped pecans; 1 cup butter, softened; 3 ounces cream cheese, softened; 2/3 cup packed brown sugar; 1/4 teaspoon salt; 1/2 cup maple syrup; 3/4 teaspoon vanilla extract; 1-1/2 cups confectioners' sugar; 18 pecan halves

20 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
1-1/4 cups maple syrup
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 2% milk
1/2 cup finely chopped pecans
1 cup butter, softened
3 ounces cream cheese, softened
2/3 cup packed brown sugar
1/4 teaspoon salt
1/2 cup maple syrup
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
18 pecan halves

Directions

1

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Beat in syrup and vanilla. Combine the flour, baking powder, ginger, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
2

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

Meanwhile, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Refrigerate for 1 hour.
4

Frost cupcakes; top each with a pecan half. Store in the refrigerator.