Description
Indulge in these fluffy, spice-scented cupcakes that bring the cozy essence of a Sunday morning brunch into your kitchen. Infused with pure maple syrup and warm notes of cinnamon and nutmeg, these moist treats are finished with a velvety maple-infused buttercream. They are the perfect comfort food for family gatherings or a soothing weeknight pick-me-up, guaranteed to fill your home with a comforting and nostalgic aroma.
Ingredients
142g all-purpose flour
1.5 tsp baking powder
0.25 tsp kosher salt
85g unsalted butter, softened
50g light brown sugar
100g granulated sugar
2 large eggs
1 tsp vanilla extract
78g pure maple syrup
113g buttermilk
2 tbsp vegetable oil
1 tsp cinnamon
0.5 tsp nutmeg
Instructions
Preheat your oven to 350°F (175°C) and line your muffin tin with 12 paper liners.
Whisk the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl until well combined.
Beat the butter, light brown sugar, and granulated sugar in a stand mixer on medium speed for 4 minutes until light and fluffy.
Pour in the maple syrup and vegetable oil, beating until incorporated.
Add the eggs one at a time, scraping down the bowl after each addition to ensure consistency.
Mix in the vanilla extract.
Alternately add the flour mixture and the buttermilk, beginning and ending with the dry ingredients, mixing just until combined.
Divide the batter into the lined muffin tin.
Bake for 18 minutes or until a toothpick inserted comes out clean.
Allow to cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for the best batter emulsion. Use freshly grated nutmeg for a more intense flavor profile. Store in an airtight container at room temperature for up to three days.
- Prep Time: 20
- Cook Time: 18
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American