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Gingered Maple Cupcakes

Tickle your taste buds with creamy maple frosting topping delicious cupcakes. A woman from church brought these to a winter potluck. Now my husband and three children enjoy them often. —Elesha Freeman, Mount Pleasant, Michigan
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    1-1/2 dozen


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1-1/4 cups maple syrup
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup 2% milk
  • 1/2 cup finely chopped pecans
  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • 18 pecan halves


  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in syrup and vanilla. Combine flour, baking powder, ginger, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
  • Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • Meanwhile, in a small bowl, cream butter, cream cheese, brown sugar and salt until light and fluffy, 5-7 minutes. Beat in syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Refrigerate for 1 hour.
  • Frost cupcakes; top each with a pecan half. Store in the refrigerator.
Nutrition Facts
1 cupcake: 425 calories, 20g fat (11g saturated fat), 71mg cholesterol, 348mg sodium, 59g carbohydrate (44g sugars, 1g fiber), 4g protein.

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