Ingredients for Maple Cupcakes
- 1 cup soymilk
- Apple Cider Vinegar
- 2 cups all-purpose flour (or whole wheat pastry flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Nutmeg
- ¾ cup maple syrup
- Vegetable Oil
- ½ cup packed light brown sugar
- 1 teaspoon maple extract
- Vanilla Extract
- ½ cup toasted walnuts
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How to Make Maple Cupcakes
- Whisk together 1 cup soymilk and 1 tablespoon apple cider vinegar in a bowl. Let stand for 5 minutes to curdle.
- In a separate bowl, sift together 2 cups all-purpose flour (or whole wheat pastry flour), 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- In a third bowl, whisk together ¾ cup maple syrup, ½ cup vegetable oil, ½ cup packed light brown sugar, 1 teaspoon maple extract, and 1 teaspoon vanilla extract.
- Add the wet ingredients (step 3) to the dry ingredients (step 2), creating a well in the center. Gently stir until just combined; do not overmix.
- Fold in ½ cup toasted walnuts.
- Fill 12 cupcake liners about two-thirds full.
- Bake at 350°F (175°C) for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely before frosting.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
44g
Fat
5g
Carbs
7g
