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Maple Cupcakes with Maple Frosting

Yields1 Serving

 1/4 cup butter, softened
 1/4 cup canola oil
 1 cup sugar
 2 large eggs
 2 tsp. maple extract
 2 1/2 cups all-purpose flour
 1 tsp. baking powder
 1 tsp. baking soda
 1/4 tsp. salt
 3/4 cup buttermilk or plain yogurt, thinned with milk
 3/4 cup maple syrup

Preheat oven to 375F. In a large bowl, beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each addition; beat in the maple extract.


In a medium bowl, stir together the flour, baking powder, baking soda and salt. In another, stir together the buttermilk and maple syrup. Add the flour in three additions, alternating with the buttermilk in two, beating on low speed just until blended after each addition.


Divide the batter among about 24 paper-lined muffin tins and bake for 20 minutes, until springy to the touch.