This recipe comes from one of my favorite food blogs, The Cupcakery. I have been making a lot of chocolate desserts lately (I’m huge on chocolate, the thicker, richer, and darker, the better) and I decided to try something new that contained absolutely no chocolate. So, I found this cupcake recipe and it sounded absolutely divine. Plus, as I adore anything cream cheese, this frosting had me sold.
I followed the original recipe pretty closely, but I did make a couple tweaks, so I’ve listed the modified recipe below.
Ingredients:
(cupcakes)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 pinch of salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs, room temperature
- 1 tsp. maple extract
- 1/2 tsp. praline extract
- 1/2 cup milk
(frosting)
- 8 oz. cream cheese, softened
- 1 cup unsalted butter, softened
- 1 pinch of salt
- 1 tsp maple syrup (make sure it’s also at room temperature)
- 1 1/2 cups powdered sugar, sifted
- 1 dash of cinnamon (for dusting/decorating)
Directions:
(cupcakes)
- Preheat your oven to 350° F. Line your muffin tin(s) with baking liners (recipe yields 12 smaller cupcakes, or I suppose 6 large ones)
- Whisk together your flour, baking powder, cinnamon, clove, and salt in a cooking bowl
- Beat butter, sugar, and eggs until creamy in a medium/large mixing bowl. Add in maple and praline extract
- Whisk flour mixture and milk into this, in roughly three additions of flour and two of milk. Then beat until smooth
- Use an ice-cream scoop to divide the batter into the cupcake tins and bake 20-25 minutes (mine took about 23 minutes). They’re done when they’re a golden brown, tops are springy when lightly touched, and a toothpick comes out clean
- Let the cupcakes cool for a bit until they separate away from the tin, then take them out (I used a fork and my fingers to gently nudge them out, but you could also just carefully invert the pan)
- Let them cool completely on a rack before frosting
(frosting)
- Cream together your butter, cream cheese, and salt (keep in mind cream cheese is already a little salty). Add in your maple syrup
- Reduce speed and carefully pour in sugar 1/2 cup at a time until the frosting has the sweetness and the consistency you want (I prefer my cream cheese frosting more tart and thicker, so I used much less sugar than the original recipe). Beat on medium-high until smooth
- Refrigerate the frosting for 5 minutes or so to reduce melting while you pipe it onto your cupcakes
- After frosting your cupcakes, decorate with some dusted cinnamon on top
Review:
This is a wonderfully crafted recipe (no surprise coming from The Cupcakery). It yielded a perfect 12 cupcakes with just enough leftover batter for a delicious fingerful. The cupcakes rose without any fuss and did not overflow their cups at all. They smelled absolutely heavenly (think a spiced combination of Christmas and chai tea) and they tasted exactly the same. The frosting called for much more sugar than I used, and I don’t feel it needed anywhere near four cups of confectioner’s sugar; it was sweet enough with less than half of that. Just by itself, it had a mild maple syrup flavor, which, while pleasant, wasn’t as powerful as I was expecting. On the cupcakes, however, the flavor was drawn out as it played off the delicious spice of the base.