Best 2 Gingered Maple Cupcakes Recipes

Indulge in a delightful culinary journey with our exquisite selection of gingered maple cupcakes. These delectable treats are a symphony of flavors, combining the warmth of ginger with the sweetness of maple, resulting in a taste sensation that is both comforting and invigorating. Our collection features a variety of recipes, each offering a unique twist on this classic flavor combination. From the classic gingered maple cupcakes with their fluffy texture and irresistible frosting, to the delightful gluten-free gingered maple cupcakes that cater to those with dietary restrictions, our recipes ensure that everyone can savor the goodness of these delectable cupcakes. Additionally, we offer a vegan gingered maple cupcake recipe for those who prefer a plant-based diet, without compromising on taste or texture. Whether you're a seasoned baker or just starting out, our recipes are easy to follow and guarantee a delightful outcome. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

GINGERED MAPLE CUPCAKES

GINGERED MAPLE CUPCAKES image

Another recipe that I got online. This one is also very good!

Provided by Sandy Munn

Categories Cakes

Time 45m

Number Of Ingredients 22

Ingredients

1/2 c butter (softened)
FOR CUPCAKES:
1/2 c brown sugar
2 large eggs
1 1/4 c maple syrup
2 tsp vanilla
2 1/2 c all purpose flour
2 tsp baking powder
3/4 tsp ginger
1/2 tsp salt
1/4 tsp baking soda
1/2 c milk (2%)
1/2 c pecans (finely chopped)
FROSTING:
1 c butter (softened)
1 pkg cream cheese (3 oz.) - softened
2/3 c brown sugar
1/4 tsp salt
1/2 c maple syrup
3/4 tsp vanilla
1 1/2 c powdered sugar
18 pecan halves

Steps:

1. Cream the butter and brown sugar until light and fluffy. Beat in the eggs. Beat in the syrup, and the vanilla. Combine the flour, baking powder, ginger, salt, and baking soda; and add to the creamed mixture, alternately with the milk, beating well after each addition. Stir in the pecans. Bake at 350 degrees for 20-25 minutes. Cool.
2. FROSTING: Meanwhile cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in the syrup and the vanilla. Gradually beat in the powdered sugar until smooth. Refrigerate for 1 hour. Frost the cooled cupcakes, and top each with a pecan half.

GINGERED MAPLE CUPCAKES

Gingered Maple Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 21

Ingredients

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
FROSTING:
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

Steps:

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 : Calories 425 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 348mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For a richer flavor, use dark maple syrup instead of light maple syrup.
If you don't have crystallized ginger, you can use 1 tablespoon of ground ginger instead.
Be sure to let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
If you want to make the cupcakes ahead of time, you can freeze them unfrosted for up to 2 months. When you're ready to serve them, thaw them overnight in the refrigerator and then frost them.

Conclusion:

These gingered maple cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, flavorful, and have just the right amount of sweetness. The maple frosting is the perfect finishing touch, and it really brings out the flavor of the ginger. Whether you're looking for a special dessert to serve at a party or a simple snack to enjoy at home, these cupcakes are sure to please.