Gingered Maple Cupcakes Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Beat maple syrup and margarine together in a large bowl until well mixed and creamy. Mix in egg until combined.
• Combine all-purpose and whole wheat flours, baking powder, nutmeg, salt, and ginger in a small bowl. Add dry ingredients to the wet ingredients in batches, alternating with the milk, beating batter briefly after each addition. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 30 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.