Ingredients for Vermont Maple Spice Cupcakes
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- 1 cup (2 sticks) unsalted butter
- Vegetable Shortening
- Brown Sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup water
- Pecans
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pure Maple Syrup
- Pecan Halves
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How to Make Vermont Maple Spice Cupcakes
- Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper baking cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup shortening, and 1 3/4 cups granulated sugar using an electric mixer on medium speed until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Beat in 1 cup sour cream and 1/2 cup water until just combined.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans or walnuts (optional).
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar using an electric mixer on medium speed until smooth.
- Add 1 teaspoon vanilla extract and 1/4 cup pure maple syrup. Beat until light and fluffy.
- Once cupcakes are completely cool, frost each cupcake generously with the maple cream cheese frosting.
- Top each frosted cupcake with a pecan half.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
136g
Fat
50g
Carbs
15g
