From Baked Explorations by Matt Lewis and Renato Poliafito. Use only real maple syrup in this recipe.
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Units: US | Metric
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, slightly softened, cut into chunks
- 2 tablespoons vegetable shortening, at room temperature
- 2 cups pure maple syrup (I use grade B to bake with but any grade will suffice)
- 3 egg yolks
- 1 large egg
- 1 1/2 cups whole milk
- 1 cup walnuts, toasted and coarsely chopped
- 1Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
- 2In a medium bowl, sift together the flour, baking powder, and salt.
- 3In 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.
- 4Add 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.
- 5Fill 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.
- 6Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
- 7Make 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.
- 8Add 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.).
- 9Assemble 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.
- 10Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
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Nutritional Facts for Maple Cupcakes With Maple Cream Cheese Frosting - Baked
Serving Size: 1 (115 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 403.2
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 10.3 g
- Cholesterol 74.9 mg
- Sodium 225.3 mg
- Total Carbohydrate 52.9 g
- Dietary Fiber 0.7 g
- Sugars 37.5 g
- Protein 4.5 g