Maple Cupcakes With Browned Butter Cream Frosting


Maple Cupcakes With Browned Butter Cream Frosting. The best homemade cupcakes with a maple and ginger taste. Topped with a delicious sweet topping.

Listen to Recipe:


Maple Cupcakes With Browned Butter Cream Frosting
: My Honeys Place
For the Cupcakes:
  • 1 cup unsalted butter softened
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 and 2/3 cups all-purpose flour
  • 1 and 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup whole milk
  • Garnish: gingersnap cookies
For the frosting:
  • 2 cups browned butter how to brown butter below
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 7 cups confectioners' sugar
  • 1/3 cup whole buttermilk
  • 1/4 teaspoon salt
For the Cupcakes:
  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat butter and brown sugar at high speed with a mixer until creamy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add maple syrup and vanilla, beating to combine.
  3. In a medium bowl, whisk together flour, ginger, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. Add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour. Divide batter evenly among prepared muffin cups.
  4. Bake until a wooden pick inserted in center of cupcakes comes out clean, 18 to 20 minutes. Let cupcakes cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
  5. Place browned butter maple cream frosting into a pastry bag fitted with a medium round tip. Pipe frosting on cupcakes in a circular motion. Garnish with gingersnap cookies, if desired. Store, covered, in refrigerator up to 3 days.
For the frosting:
  1. In a large bowl, beat browned butter at high speed with a mixer until smooth. Add extracts, beating until combined.
To brown butter:
  1. Grab a wide heavy-bottomed pan and place it over medium-low heat.
  2. Add 16 Tablespoons  butter. As it melts, continuously swirl the butter around the pan. The butter will go from brown to burnt quickly, so stay close.
  3. Keep swirling the butter over the heat until it is light brown in color and smells nutty.
  4. Reduce mixer speed to low. Gradually add confectioners' sugar, beating well after each addition. Add buttermilk as needed until frosting reaches a smooth, spreadable consistency. Add salt, beating well. Use immediately.

Makes 2 dozen cupcakes

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